Creamy Potato And Parsnip Gratin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Holiday, Side dish, Vegetables | 12 | Servings |
INGREDIENTS
| 8 | Potatoes | |
| 8 | Parsnips | |
| 1 | Clove garlic, halved | |
| 1 | t | Thyme |
| Salt and pepper | ||
| 2 | c | Approx. whipping cream |
INSTRUCTIONS
Peel and thinly slice potatoes and parsnips. Generously butter 13x9 inch casserole dish; rub with garlic. Arrange single layer of potatoes in dish. Sprinkle lightly with a little of the thyme, salt and pepper. Cover with layer of parsnips. Sprinkle with seasonings. Repeat layer with remaining vegetables. Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375=F8F oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through. Typed in MM Format by Cindy Hartlin. Source: Canadian Living Magazine. Posted to MM-Recipes Digest V3 #279 Date: Fri, 11 Oct 1996 14:23:40 -0400 From: Cindy J Hartlin <chartlin@total.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 19.7mg
Potassium: 798.6mg
Carbohydrates: 37.5g
Fiber: 9.4g
Sugar: 8.8g
Protein: 2.8g