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