Potato-Parsnip Gratin

Name: Potato-Parsnip Gratin
Total time: 1 h 10 min
Yield: Four servings
Ingredients: 1 medium onion, peeled and diced; 3 medium baking potatoes, peeled and thinly sliced crosswise; 2 teaspoons salt; Freshly ground pepper to taste; 3 small parsnips, peeled and thinly sliced crosswise; 1 1/2 tablespoons chopped fresh thyme; 1 1/2 cups chicken broth, homemade or low-sodium canned; 1/2 cup apple cider; 2 teaspoons chopped Italian parsley

By Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Potato Surprise

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Ingredients

Yield:Four servings

1medium onion, peeled and diced
3medium baking potatoes, peeled and thinly sliced crosswise
2teaspoons salt
Freshly ground pepper to taste
3small parsnips, peeled and thinly sliced crosswise
1½tablespoons chopped fresh thyme
1½cups chicken broth, homemade or low-sodium canned
½cup apple cider
2teaspoons chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
Step 2
Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.