Ireland

Parsnip potato au gratin


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Parsnip Potato Au Gratin

Background

Like the carrot, parsnips were cultivated in small cottage gardens starting around the 8th century.  It would not be until the very end of the 16th Century that the potato would be introduced to Ireland, most likely via Spain.  The potato did so well in Ireland, it soon became the main staple of the poor and would lead to the mass emigration due to the potato famine in the mid 1800's.

Recipe

The low temperature and long baking time gives this dish the ability to meld the flavors and create a rich wonderful accompaniment to a meal.

Prep:  30 min

Cook:  2 hrs

Total:  2.5 hrs

Servings: 8

Oven:  325°

INGREDIENTS 

3 large parsnips

4 large potatoes

4 onions, finely sliced

6 oz grated Irish cheese:  St Gall, mature cheddar, or gruyere

2 1/2 cups heavy cream

TO MAKE:

  • Preheat oven to 325°.
  • Finely slice the parsnips and potatoes
  • Using 1/3 of the ingredients, create a layer of potatoes, then parsnips, then onion, then cheese.
  • Pour a 1/3 of the cream over the layers.
  • Add another layer of potatoes, parsnips, onions, then cheese and pour another 1/3 of the cream.
  • Use the remainder of the ingredients in the last layer and pour the remaining cream over the top. 
  • Cover the dish with foil and bake for 2 hours.
  • Remove the foil, and bake an additional twenty minutes.  For a beautiful golden top, finish under the broiler for a few minutes.  

Step-by-Step

Preheat oven to 325°. Finely slice the parsnips and potatoes

Using 1/3 of the ingredients, create a layer of potatoes, then parsnips, then onion, then cheese.

Pour a 1/3 of the cream over the layers.

Continue adding layers in the same order two more times

Finally pour the last of the cream over the layers.

Cover the dish with foil and bake for 2 hours.  Remove the foil, and bake an additional twenty minutes.  For a beautiful golden top, finish under the broiler for a few minutes.  

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Recipe from BBC Good Food Website

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