Don't let the word parsnip scare you off!! This is terrific!
4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1 1/2 cups shredded Gruyere cheese, divided
1 Tbl all-purpose flour
3/4 tsp salt
1/4 tsp pepper
2 cups heavy whipping cream
1. Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-in x 9-in. baking dish; set aside. In a small saucepan, combine the flour, salt and pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
2. Cover; bake at 375 degrees for 30 minutes. Uncover; bake 20-25 minutes longer or until the vegetables are tender and top is golden brown.
I served this with the Beef Wellington to Bart, and Kim and Scott. We sampled our new homemade beer as well, and had Blue Hubbard custard pie for dessert. Wonderful.
ReplyDeleteI made this again on 4/5/12 for Bart, Irene and Kaitlyn Brown. I also made meatloaf, homemade bread, and asparagus with hollondaise sauce.
ReplyDeleteI made this again on 12/07/12 for Mom +Dad, along with pork loin and broccoli and baking powder biscuits.
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