A hearty Potato and Parsnip Gratin
by meike peters
I feel really excited when I see food bubbling in the oven. I can sit in front of the glass oven door and watch it become golden, rising up and down and filling the kitchen with the kind of smell that you just achieve with oven dishes. Especially with a gratin! For tonight we will have a very hearty gratin with potatoes, parsnip, onions and bacon and enhanced with nutmeg, cloves and brandy. This creates an addictive combination of hearty and sweet through the parsnip and brandy. We always plan to make bigger portions to have some leftovers for the next day but with gratin we never manage. Today is the same – it is all gone already.
Potato and Parsnip Gratin
For 3 as a main or 4 as a side dish you need
4-5 big potatoes, peeled or rinsed and sliced
4 big parsnip, peeled or rinsed and sliced
1 small onion, cut into thin rings
bacon, cut into small cubes, 40g / 1.5 ounces
butter 30g / 1 ounce
heavy cream 75ml
milk 200ml
water
garlic, crushed, 1 clove
nutmeg, preferably freshly grated
brandy for deglazing
sea salt and pepper
Set the oven to 220°C / 430°F. Our oven has a Rotitherm roasting setting which works perfectly for gratin, it combines the grill setting with fan circulation, but the top / bottom oven setting works as well.
Heat the butter in a large pan, fry the bacon and onions on medium heat until golden and add the garlic. Add the potato and parsnip slices to the pan and cook for 1-2 minutes. Deglaze with brandy and pour the cream and milk on top, add a little water until everything is covered. Now add the spices and season with salt and pepper. Let it simmer until the potatoes and parsnip are almost done. Arrange the potato and parsnip slices in a baking dish or roasting tin and pour the bacon/ milk/ cream mixture over the vegetables. Bake for 8-10 minutes in the oven until golden brown.
[…] in my kitchen, there were so many. I shared the ones with dried porcini, black pudding, apples or parsnips and today there will be a new addition to the selection: Potato and endive gratin with chèvre and […]
Vielen Dank Lena, das freut mich sehr! Ich koche und backe so unheimlich gerne – und auch viel – und mir macht es so viel Spass, meine Freunde (und natürlich auch mich selber) damit zu verwöhnen, da war es endlich mal Zeit für eat in my kitchen. Es ist toll, wenn ich mit meiner Leidenschaft nicht mehr nur die Menschen an meinem Tisch, sonder auch andere inspirieren kann. Also, frohes Kochen und Genießen!!
Alles Liebe
Meike
oh gott. ich liebe jedes deiner rezepte – mich juckt es schon in den fingern (und im bauch, der gerade ein wenig sehnsüchtig vor sich hin grummelt)
danke für die entscheidung einen blog zu eröffnen!
die allerliebsten grüße
lena