GRATIN OF PARSLEY ROOT AND PARSNIPS DAUPHINOISE
Provided by Moira Hodgson
Categories casseroles, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
- Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic. Discard the garlic.
- Layer the vegetable slices in the dish, seasoning with salt and pepper as you go. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
- Cover loosely with foil and bake for 15 minutes. Uncover and bake another 30 minutes or until the vegetables are tender. If they get too dry add more cream.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 427 milligrams, Sugar 4 grams, TransFat 0 grams
GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Provided by Shelley Wiseman
Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a rack in upper third of oven.
- Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
- Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
- Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
- Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
- Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
- Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
CELERY ROOT AND POTATOES DAUPHINOISE
Provided by Moira Hodgson
Categories casseroles, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams
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- Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife.
- Rub the bottom and sides of an 8×8 (or similar sized) baking dish with softened butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated cheese. Repeat with layers of potato, salt, pepper and cheese until you’ve used everything up.
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