Carrot, Parsnip and Potato Gratin

Name: Carrot, Parsnip and Potato Gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 1 pound medium carrots, thinly sliced; 1/2 pound medium parsnips, peeled and thinly sliced; 1/2 pound Yukon Gold potatoes, peeled and thinly sliced; 1 small onion, halved and sliced; 2 garlic cloves, minced; 1-1/2 teaspoons minced fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 cup half-and-half cream; 1/4 cup heavy whipping cream

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Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Carrot, Parsnip and Potato Gratin Recipe photo by Taste of Home

Ingredients

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Directions

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts

3/4 cup: 141 calories, 6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein.

Carrot, Parsnip and Potato Gratin

Ingredients

Directions

Nutrition Facts

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