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Manu Feildel's Potato and Parsnip Gratin
(Potato Dauphinois Gratin)

Serves 6 to 8

Ingredients

500g Potatoes (desiree or brushed)
500g Parsnips
1 clove garlic
500ml pouring cream
20g butter
1 bunch thyme (chopped)
Salt and Pepper

Method

1) Preheat oven to 180°C

2) Peel the potatoes and parsnips and wash them. Cut them into 3mm thick rounds (it will be easier to use a mandolin).

3) Peel and chop finely the clove of garlic.

4) In a large heavy based saucepan combine the cream, the chopped garlic, thyme and sliced potatoes and parsnips, season with salt and pepper.

5) Bring to boil, then turn down the heat and simmer for 10 mins (stir gently from time to time to prevent the potatoes and parsnips from sticking to the bottom of the saucepan)

6) Meanwhile butter a large Chasseur baking dish add the potatoes, parsnips and cream in layers, spread evenly.

7) Cover with foil, place in oven and bake for 1.5 - 2 hrs

8) When cooked, remove from the oven and remove the foil. Place back in the oven until potatoes and parsnips get a golden colour on top. All the cream should be absorbed.

9) Remove from oven and serve immediately.