A herby, hearty side dish of delicate thin potato and parsnip slices baked in a creamy, cheesy sauce
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 6-8 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 253 |
| Fat | 13.1g |
| Saturates | 8.1g |
| Protein | 8.6g |
| Carbs | 26.6g |
| Sugars | 5.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Generously grease a 30cm-round oven-proof baking dish with butter.
Peel and finely slice the parsnips and potatoes. Peel and crush the garlic. Finely chop the thyme and rosemary.
In a mixing bowl, combine the sliced parsnips and potatoes. In a separate bowl, mix the crushed garlic, fresh thyme and rosemary. Arrange a layer of parsnips and potatoes in the bottom of the baking dish. Sprinkle a portion of the garlic and herb mixture over the layer of potato and parsnip. Place a layer of Brie slices over the herbs mixture. Repeat the layering process until all the ingredients are used.
In a saucepan, heat the cream over a medium heat until it‘s hot but not boiling. Season with salt and pepper to taste. Pour the hot cream evenly over the layered parsnips and potatoes.
Cover the baking dish with aluminium foil and place in the oven for 40 minutes. After 40 minutes, remove the foil and place the remaining slices of Brie over the top. Return the dish to the oven and continue baking for an additional 20-25 minutes, or until the top is golden brown and the parsnips and potatoes are tender when pierced with a fork.
Once cooked, remove the gratin from the oven and allow it to rest for a few minutes before serving.
