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🍽️ Creamy Potato and Parsnip Gratin with Nut Crust

493 kcal · 30 min · 4 servings

Ingredients

• 300 g parsnips
• 1 kg mostly waxy potatoes
• 1 stalk leek
• 2 sprigs thyme
• 2 cloves garlic
• 30 g parmesan (1 piece; 30 % fat in dry matter)
• 1 tsp olive oil
• salt
• pepper
• 250 ml cooking cream
• 250 ml milk (3.5 % fat)
• 30 g pecan halves (2 tbsp)
• 45 g whole wheat breadcrumbs (3 tbsp)
• 2 stalks parsley

Instructions

1. 1. Peel the parsnips and the potatoes.
2. 2. Slice the vegetables into very thin rounds.
3. 3. Wash the leek thoroughly.
4. 4. Trim the tough ends from the leek.
5. 5. Cut the leek in half lengthwise.
6. 6. Slice the leek into half-rings.
7. 7. Wash the thyme.
8. 8. Shake the thyme dry.
9. 9. Pluck the small thyme leaves off the stems.
10. 10. Peel the garlic.
11. 11. Chop the garlic very finely.
12. 12. Grate the parmesan.
13. 13. Grease a baking dish with some oil.
14. 14. Layer the potatoes, leek, and parsnips in the dish.
15. 15. Ensure the slices overlap like roof tiles.
16. 16. Sprinkle each layer with the chopped garlic.
17. 17. Sprinkle each layer with the thyme leaves.
18. 18. Season each layer with salt and pepper.
19. 19. Mix the cream with the milk.
20. 20. Add half of the grated parmesan to the milk mixture.
21. 21. Pour the milk mixture over the vegetables.
22. 22. Make sure the vegetables are well covered.
23. 23. Add a little more milk if necessary.
24. 24. Preheat the oven to 180 degrees Celsius top and bottom heat.
25. 25. Bake the gratin for 30 to 35 minutes.
26. 26. Use 160 degrees Celsius fan-assisted or gas mark 2 to 3 as an alternative.
27. 27. Chop the nuts.
28. 28. Mix the nuts with the remaining parmesan.
29. 29. Mix the nut-parmesan mixture with the breadcrumbs.
30. 30. Sprinkle the nut mixture over the gratin.
31. 31. Bake the gratin for another 15 to 20 minutes.
32. 32. Bake it until it is golden brown.
33. 33. Wash the parsley.
34. 34. Pluck the parsley leaves.
35. 35. Sprinkle the parsley leaves over the finished dish.

Nutrition per serving

• kcal: 493
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 65 g