Active: 10 minutes Total: 1 hour
Parsnip add an elegant twist to this classic. Parboiling the slices saves baking time and keeps them from absorbing too much sauce.
1 lb. russet potatoes peeled and thinly sliced.
1 lb. parsnips peeled and thinly sliced
3 Tbsp. canola oil
oz. all-purpose flour (about ¼ cup)
1½ tsp. kosher salt divided
½ tsp. black pepper
oz. Gruyère cheese grated (about ¾ cup)
Tbsp. chopped fresh flat-leaf parsley
1 oz. Parmigiano-Reggiano cheese grated (about ¼ cup)
Preheat oven to 350°F.
Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.
Heat oil in a medium saucepan over medium-high; stir in flour. Stir in reserved 1/2 cup cooking liquid, half-and-half, 1/2 teaspoon salt, and pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Stir in Gruyère cheese; cook 1 minute. Remove pan from heat. Add potato and parsnip slices, remaining 1 teaspoon salt, and parsley; toss gently to combine. Spoon potato mixture into a 2-quart baking dish coated with cooking spray, sprinkle with Parmigiano-Reggiano cheese. Bake at 350°F for 45 minutes or until golden brown.
Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com
Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.
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