POTATO AND PARSNIP GRATIN

POTATO AND PARSNIP GRATIN (for four)

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1 large red onion

2 tablespoons water

2 parsnips (about ½ pound)

2 small russet (baking) potatoes (about ¾ pound total)

1-1/4 cups low-fat (1%) milk

¾ cup chicken broth

1-1/2 tablespoons all-purpose flour

a pinch freshly grated nutmeg

 


 

1. Halve onion lengthwise and cut crosswise into ¼ inch thick slices. In a large saucepan, cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.

2. Preheat oven to 425*.

3. Peel parsnips and potatoes. Grate parsnips coarsely and cut potatoes crosswise into 1/8 inch thick slices. In a bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg and salt to taste and simmer, stirring frequently, 1 minute.

4. Pour vegetable mixture carefully into a shallow 1-1/2 quart baking dish and bake in the lower third of oven 45 minutes, or until top is golden brown and scalloped potatoes are tender when pierced with a knife.

 

from The Best of Gourmet, 1996

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