Mustard Gratin with Potatoes & Parsnips

Name: Mustard Gratin with Potatoes & Parsnips
Yield: Serves 6 to 8
Ingredients: 2 tablespoons coarse mustard; 2 tablespoons white wine vinegar; 2 teaspoons fresh thyme leaves; 5 tablespoons (75 g) butter; ½ cup plus 2 tablespoons (75 g) all-purpose flour; About 2½ cups (600 ml) milk; 1⅔ pounds (750 g) waxy potatoes, cut into ½-inch (1.5-cm) cubes; 1⅔ pounds (750 g) parsnips, cut into ½-inch (1.5-cm) cubes; Sea salt; About ¼ cup (25 g) grated Parmesan cheese; A handful of breadcrumbs; freshly ground black pepper

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

Sea salt
1⅔ pounds (750 g) waxy potatoes, cut into ½-inch (1.5-cm) cubes
1⅔

Side dish
Vegetarian

Method

Prepare

Bring a large saucepan of salted water to a boil. Add the potatoes and pars-nips and cook for about 12 minutes, until they are al dente. Drain in a sieve and let the liquid evaporate. Slide them into a baking dish.

Melt the butter in a saucepan, stir in the flour, and cook for about 3 minutes. Stir in the milk and keep stirring—with a whisk—