Potatoes Au Gratin DELICIOUS COMFORT food CLASSIC with a twist
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- Опубликовано: 3 июн 2024
- Hey everyone! Today, a delicious comfort food classic with a twist - Parsnip and Potato Gratin. Imagine layers of tender potatoes and sweet parsnips baked to perfection in a rich, creamy sauce infused with garlic and herbs. Topped with a generous amount of melted Gruyère or cheddar cheese, this gratin is golden and bubbly on the outside while being irresistibly creamy and flavourful.
Whether looking for the perfect side dish for a family dinner or a satisfying vegetarian main course, this gratin has got you covered. The combination of parsnips and potatoes creates a unique blend of flavours - the earthiness of the potatoes beautifully complements the subtle sweetness of the parsnips. Plus, the cheesy crust adds that extra layer of indulgence.
This dish is not only delicious but also incredibly easy to make. Simple ingredients come together to create something truly special. Trust me, your kitchen will smell amazing while this is baking.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 2 large potatoes, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 2 green onions/scallions fine chopped
- 1 cup grated Gruyère cheese (or any other melting cheese like cheddar)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
- Parmesan Cheese (optional)
- Pinch of nutmeg (Optional)
Preheat your oven to 190°C (380°F)
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Cook 40 mins covered with foil - 15 mins uncovered to brown and crispy.
Note: Stick a skewer in to see if it's cooked. It should be soft enough.
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Хобби
I’m the only one in our house who likes parsnips. I’d gobble all that down, no problem. This dish is a winner xxxx
I think it should also work with what the Brits call Swedes and we Americans call rutabaga. Anyone else in your home like those?
Thank you. Best, Rik
Thank you. Best, Rik
Love parsnips ❤❤❤❤❤
Same, which is annoying. There’s no point using parsnips just for me.
"Give it a squish!" 😊😊😊
Thank you. Best, Rik
I just love it when he says “ nice and steady” and then goes like the clappers 😂😂 Rik you are the best ❤❤xx
Thank you. Best, Rik
Hi Rik can you do any of my recipes I asked you don't worry if not regards John London
Rik, you make a lot of really great looking food. I wish I was there to smell and taste it.
You should be real proud of what you can make.
Thanks so much. I'm glad you like the recipes. Thank you. Best, Rik
This works well with rutabaga's or turnips. Straight turnip au gratin being my favorite. I have never mixed up the root veg like this; I will try it. This is classic cooking, good one Rik.
Yes the turnips and rutabaga works really well. I'm my opinion anything is tastier than potato gratin. The parsnips here elevate this so much! Thank you. Best, Rik
@@BackyardChefI’ve never tried mixing root veggies in gratins either.
Time to get out of that rut too!
WOW WOW WOW!!! I bet that tastes wonderful!
Thank you. Best, Rik
I love Rik’s cooking. I actually prefer what he cooks to some of the poncy Michelin Star chefs.
Rik, I’m getting married soon in Lancashire - fancy doing my wedding catering? 😂😂😂
Thank you. If I was nearby I would gladly help out. Haven't done a wedding in a while. I'm afraid I will have to pass. From here in Thailand back to blighty is a bit of a bus ride. I wish you well and congratulations! Best, Rik
@@BackyardChef Seriously, I’d be more than happy to pay your return flight plus whatever expenses.
(210) I love parsnips. This would probably be pretty good using parsnips with multi-colored carrots.
Carrot gratin? They’re a bit sweet so you might have to offset that with say sage, but why not?
Thank you. Best, Rik
Not on topic, but......Nice looking ring you have!
Oh thank you! Thank you. Best, Rik
You aren’t the only one to notice that, but I didn’t want to say anything.
LOOKS DIVINE 👌😋
Thank you. Best, Rik
Love potatoes OG. One of my mom's favorite side dishes with her Easter ham. Thanks Rik
Cheers, Mate. Thank you. Best, Rik
You have lovely knife skills
Thank you. Best, Rik
I never thought of infusing the onions and seasoning with the milk, that's a good tip I'll use in the future. When I make mine I also layer sliced onions, separated, and a bit of paprika. I also use a bit of flour and make sure I have lots of liquid so it forms a sauce when cooked. I use cooking spray but butter would work on the foil so that it won't stick.
I’ve also used flour to slightly thicken the milk for gratin. Add it to the onions and garlic while they’re in the pan warming up, then add the liquid. Not quite a full-on roux but just thick enough when it’s done that it’s not runny when you serve it up. Oh, I also usually melt some cheese into it too.
Thank you. Best, Rik
Thank you. Best, Rik
Holiday dish! I would eat at your restaurant any day!
Thank you. Best, Rik
Parsnips, potatoes and cheese, delicious!
Agreed! Thank you. Best, Rik
We love roast parsnips so i will definitely be making this dish my husband is very impressed with all your recipes they are easy to follow, taste great i look forward to more recipes from you
Thank you, Beverley. All easy to make on here. Best, Rik
Potato & parsnip Gratin is mouth watering , an excellent meal on its own or a side with any meat , fish & poultry also brilliant the next day , yum yum 😋
Agreed! Thank you. Best, Rik
You make a good point. It would go well as a side dish but also can be excellent on its own with a side salad maybe
NICE AND STEADY 🙂looks delish great job rik
Thank you. Best, Rik
Mr. Rik
My Mum cooked parsnips for us!
Your wonderful!
Mum's gone but
you brought her back to me!
Must make !
Hugs❤
Ohio
Thank you. Love to Ohio. Best, Rik
I'm looking forward to making this gratin! I may throw in some rutabaga, too.
Thank you so much, Rik!
Best wishes from Michigan, USA. 💜
Hope you enjoy. Sounds like a good plan. Thank you. Love to Michigan. Best, Rik
The word Gratin takes me back to when I lived in a shared house. One day, I was cooking up some left over cheese, potato and onion in a pan when some middle class poseure breezed in and she said "Oh, you're making Gratin Dauphinois.", I said "No, I'm rustling up some cheese, onion and potato in a pan." I hate food snobs.
Ha ha ha - love it! Thank you. Best, Rik
Hi Rik ime hooked to you channel you a a great chef old school my name is John I live in London and ime 64 I got a air fryer a pressure cooker and a halogen can you please make a oxtail stew please thanks
Listed. Thank you. Best, Rik
Hi can you make oxtail stew or neck of lamb or rabbit I need you to show me please rick john London thanks you are the best cook so funny and polite I was a top London DJ for 26 years and worked in gran Canaria for four years had to come home as my mum got very ill she is no longer with me so your programs really cheer me up regards John lemon London
Just watched your video for lamb chops ratatouille and polenta just delicious gonna make on Sunday I did ask if you could do something with neck of lamb oxtail or rabbit recipes thanks John london
my 2 fav root vegies I will be making that on sunday to go with the roast. nice one Rik
A fantastic addition mate. Works really well with any roast. Thank you. Best, Rik
I love parsnip so I’d eat all that up, yum yum. Thanks for this video Rik.
Thank you. Best, Rik
This looks fab. Have never tried it with parsnip before but will definitely be giving this a try. Yummy 😋👌
Thank you. Best, Rik
I love parsnips, and the local farmer's market has just started; gotta try this, thanks Rik!
Thank you. Best, Rik
That’s a lovely veggie dish Rik thank you for me it doesn’t need anything else it’s a meal on its own 👌Amanda xx
So true! Thank you. Best, Rik
I tend to only have parsnips in soup but this looks good, 👍
Thank you. Best, Rik
It’s because of you that I started using parsnip
Sounds like I'm In trouble. Thank you. Best, Rik
I'm cooking more onions in my dishes since watching Rik
Parsnips, hard to source here in a South African country town; all the more enjoyed when they do appear.
Looks scrumptious. 👏
Do you have any other root veg that cook like potatoes? I don’t know that sweet potatoes won’t work but it could be worth a try.
Thank you. Best, Rik
Delicious. I love Parsnips
Thank you. Best, Rik
One of the best dishes ever.
Thank you. Best, Rik
Thank you for sharing the technique of infusing the milk with the fresh herbs and spring onion greens. Parsnips are my favourite root vegetable even though those are exotically priced in this rural farming region.
Thank you. Best, Rik
Omg that looks delish. Now I’m off to sleep to dream of all these lovely meals that I’ve watched you make this evening lol. Thanks Rik I’ll be trying some of them lol
Thank you. Best, Rik
Looks wonderful. I've never tasted parsnips, but i am adding them to my shopping list. I think I'll add a few sliced carrots to the mix. Thank you for this video....another winner.
Thank you. Best, Rik
I was going to ask you to do a potato gratin, with parsnips is great!! Thank you, Rik!
Thank you. Best, Rik
Love this recipe 😃
Thank you. Best, Rik
Looking good Rik 👍
Thank you. Best, Rik
Looks great, and nice clear instructions, as usual. Nice one! 🙂
Thank you. Best, Rik
Definitely giving this a try rickster, looks amazing 👏 😋
Thank you. Best, Rik
I always enjoy blending my veges, thank you.
Thank you. Best, Rik
Looks so delicious, I will be making this for sure ! Thanks for giving me the idea to add parsnips to my potato gratin, I never thought of that. You may want to add a pinch of freshly grated nutmeg to your infused milk when you make it the next time and see if you like that.
Thank you. Best, Rik
Looks absolutely delicious 😋 🎉🎉
Thank you. Best, Rik
Actually I can click "like" even before I watch your videos - your presentations are just that consistently good! Definitely saving this recipe. Will be planting parsnips later this month here in Northern USA for harvest in the spring. Lol, won't wait that long to try the recipe though, just may have to sub in for the parsnips.
I feel exactly the same way about the like button, you just know it’s going to be good.
I'm making this for my son. Looks so yummy 😋
Thank you. Best, Rik
Hmmm, I'd forgotten I have a parsnip in the bottom of the vegetable drawer somewhere....and some potatoes in the pantry that need using up. And some cream on hand. And leftover baked ham. Thanks for the inspiration, Rik!
(PS, Looks so good, I could probably eat half the contents of that baking dish, if not careful!)
Thank you. Best, Rik
Delicious 😋
Thank you. Best, Rik
Beautiful Rik, thank you! Made me hungry!
Thank you. Best, Rik
Delicious. I've never thought of putting parsnips in a potato grattan. I'll have to include parsnips next time.Thanks for sharing, Rik. Have a great evening.
Thank you. Best, Rik
This looks delicious Rik, we love our roast parsnips with a drizzle of honey so if I make this I'll drizzle a little over the parsnip layer.ta Rik for another great recipe.😃👍🏼👍🏼👍🏼
Sounds great! Thank you. Best, Rik
I would have that with some baked beans ❤
Thank you. Best, Rik
Another banger Rik, but wouldn't it make more sense to leave the cheese top sprinkling until after the foil-top oven stage?
Yes you can - indeed! And you know I actually agree! Thank you. Best, Rik
I can't wait to make this! I might put in a bit more cheese! And nice ring sir!
Thank you. Best, Rik
Another winner, Rik. I'm going to swap the parsnip for swede when i make it but thats just my preference.
Lovely! Thank you. Best, Rik
You're on a winner there Rik!!
Now just to make you drool mate... I am having Lamb brain fritters with poached eggs and bacon for breakfast in about an hour's time!!
Enjoy your breakfast! Thank you. Best, Rik
Just made this last night, 😋 thanks
Thank you. Best, Rik
I'll be trying this for sure when the parsnips are in season, as a wee change from celeriac n tattie gratin. And I'll be infusing the milk now that you've given me that idea. 😃
Sounds amazing! Thank you. Best, Rik
Looks good.
Thank you. Best, Rik
I will definitely make this, I love parsnips and I put them in my mashed potatoes. But, when I put the foil on I will use cooking spray so nothing sticks. Thank You!
Thank you. Best, Rik
Oh my❤tgat turned out so good❤❤. Will make this tomorrow. Bought parsnios today. What a great recipe again 😍👍👋🇫🇮
Thank you. Best, Rik
Exceptională reteta, multumesc mult!
No nutmeg -- such a relief -- can't have it (allergy) -- thank you ! Parsnips are a flavourite.
Optional - Thank you. Best, Rik
nice im hungry
Thank you. Best, Rik
That does look nice.
Thank you. Best, Rik
That looks amazing.
Thank you. Best, Rik
I'd tried parsnips on their own and didn't care for them, but I will definitely give them a try again in this dish!
Thank you. Best, Rik
Just tried it - love it!
Thank you. Best, Rik
Well done Rik, Gratins have been a family favorite for many years. As I mentioned in another comment I’ve never tried mixing different root vegetables but I have to try it now.
Do you have a good pasta salad recipe? That’s my wife’s favorite summer food. I’ve used several online DIY ”Suddenly Salad” recipes because the boxed stuff is so blah (and expensive!), but I’m always looking for new variations on the generic theme of pasta, mayo, peas and bacon.
OK on it. Thank you. Best, Rik
This used to be favorite in the eighties when I had a dinner party. (No parship though! No heard of in that era😂😂) Together with a nice thick steak and a green salad. Nice and easy and my friends loved it!
Lovely! Thank you. Best, Rik
def cant go wrong with this rik;];];] my parents mixed whipped eggs in the milk to give it more substance it was awesome with baked pork chops and home made bread;];];];]
Yes that sounds amazing! Thank you. Best, Rik
I tried knife skills today🤣. I need to practice some more. I bet this is really tasty!
Another couple of days, you will have it cracked. Thank you. Best, Rik
You can spray the underside of the foil with non stick spray before you cover the casserole.
Thank you. Best, Rik
I often do this with whatever veg I have in the fridge layered in. Carrots, mushrooms, celery, onion, zucchini...anything that can be sliced and layered like playing cards.
Thank you. Best, Rik
❤❤❤❤😊
Thank you. Best, Rik
❤❤❤
Thank you. Best, Rik
🤩😋
Thank you. Best, Rik
🥰🙏
Thank you. Best, Rik
Hi Rik, I’m wondering where you get parsnips from in Thailand? My son lives there and loves them, but never seen them there. Best wishes from Lynette in Scotland 😋
Makro and Go Wholesale both have them - imported from Australia. Thank you. Best, Rik
@@BackyardChef Thanks, Rik, they have a Makro in Nong Khai and we’re going later in the year. 😊
nice dish i spray the tin foil so nothing sticks to it
Thank you. Best, Rik
In Australia parsnips are $12 a kilo, making this dish high priced luxury fare.
These parsnips are Australian imported here in to Thailand - high price than yours. Thank you. Best, Rik
Everything is going up but two is probably affordable 🇦🇺👍
@@missymurphy9002 The price of parsnips is a particular bugbear with me. Parsnips are my favorite vegetable but I can't afford to eat them as often as I would like. I usually only buy them when we have a roast. A roast isn't a roast dinner without baked parnips
Not for me but if I can swap out the cheese there is some Brownie points in this from the wife, she is parsnip mad :).
Sounds like a winner! Thank you. Best, Rik
You could always try duchess potatoes (with added parsnip in the mash). Dead easy to make and look a lot fancier than they really are.
@@andyleighton3616 Ye now that could work, its just cheese she has to avoid and that would be a bit on the old turnip and mash lines it could work really, nice one, ty 😀.
I am 76 now and haven’t peeled a potato in over 50 years ( mostly home grown old or new) I don’t peel any root veg 😊😊
Thank you. Best, Rik
I don’t peel them either, at most I use some really heavy steel wool.
Wow... awesome knife skills, Chef! I do all my cutting with a steak knife, cause I'd probably kill myself with a big sharp knife like that. lol Shirley in NH
Thank you. Take your time. Best, Rik
No green onions in the recipe.
Thank you very much! Thank you. Best, Rik
Looks delicious, but there is a much better way...
Also, Celeriac makes for a great “faux dauphinois”.
We don't play guessing games on this cooking channel - If you would like to expand on the much better way for all to benefit from - if not disappear to another channel - I have no interest in folks who make clever comments
@@BackyardChef Or you could have asked me to send it to you... 😂😂
To be honest, I was kind of expecting this attitude, but decided to take a chance on your channel as I don’t like to stereotype...
Fair enough though; have a nice life.
Wish there was no cheese
Leave the cheese out.
Do you follow everything to the letter - that isn't the way to live - don't use it! Thank you. Best, Rik
Ha ha ha - you beat me! Thank you. Best, Rik
The purist is cringing ! ... But i like to see different takes om a classic dish ! .. Parsnips ?? Sounds good to me ? But mix the parsnip , potato and add carrot and swede slices too ! Don't be a slave to a recipe ! ... Make it your own with your own favourite veggie or ?? meat ?? Fishh ?? what do you think would be good in here ??
Thank you. Best, Rik