Mustard Gratin with Potatoes & Parsnips

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Home Made Christmas

By Yvette van Boven

Published 2018

  • About


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



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—