Potato Gratin with Parsnips and Rutabaga

Name: Potato Gratin with Parsnips and Rutabaga
Yield: Serves 6
Cuisine: Norway
Ingredients: ½ teaspoon freshly grated nutmeg; 1 teaspoon salt; freshly ground black pepper; 1 cup heavy (whipping) cream; 1 pound rutabaga or sweet potato, peeled and cut into ¼-inch slices; 2 to 3 garlic cloves, cut lengthwise in half; 2 bay leaves, preferably fresh, cut into 4 pieces; 2 cups whole milk; 2½ pounds russet potatoes, peeled and cut into ¼-inch slices; 1 cup grated melting cheese, such as Gruyère; 1 pound parsnips, peeled and cut into ¼-inch slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

A LUXURIOUS POTATO DISH, IF EVER THERE WAS ONE. POTATO GRATIN IS A GOOD SIDE WITH ALMOST ANY MEAT, POULTRY, OR GAME DISH. RUTABAGA AND PARSNIPS (OR POSSIBLY SOME SWEET POTATO) ADD SWEETNESS AND FLAVOR.

Ingredients

2½ pounds russet potatoes, peeled and cut into ¼-inch slices
1 pound parsnips, peeled and cut into ¼-inch slices

Europe
Norway
Scandinavian
Scandinavia
Side dish
Nordic
Vegetarian
Spicy
Gluten-free

Method

Preheat the oven to 300°F.

Put the potatoes, parsnips, and rutabaga in a baking dish and toss to mix. Insert the bay leaves and garlic throughout the vegetables.

In a small bowl, combine the milk and cream. Season with the nutmeg and salt and pepper to taste. Mix in hal