Gratin Panais-Pomme de terre
Serves : 4 people
Preparation : 15 minutes
Cooking : 45 minutes
Instructions
Peel the parsnips, slice them into thin strips using a mandoline, and cut them into pieces about 2 inches apart.
Blanch them in boiling water for 10 minutes.
Preheat the oven to 200°C.
Peel the potatoes, then cut them into thin strips.
Peel the onion and slice it into rings.
Peel the garlic and slice it into thin strips.
Combine all the vegetables with the blanched parsnips in a salad bowl.
Grease a baking dish and arrange the vegetables in it.
Crack the egg into a mixing bowl.
Add the milk and cream, season with salt and pepper, add a little grated nutmeg, and mix well.
Pour this mixture over the vegetables and sprinkle with grated cheese.
Cover with parchment paper and bake at 200°C for 30 minutes.
Remove the parchment paper 10 minutes before the end of baking so the cheese browns nicely without burning.
Take it out of the oven and serve it piping hot!
Notes
Serve immediately after removing from the oven, accompanied by a crisp salad (iceberg lettuce, Batavia lettuce, Chinese cabbage, etc.).
WHAT TO DRINK WITH THIS PARSNIP AND POTATO GRATIN? A dry white wine, such as a Pinot Blanc.