, , , , ,

  • 1 lb parsnips (about 4 medium)
  • 1 lb sweet potatoes
  • 1/2 lb carrots
  • 1 red onion, halved, sliced lengthwise in strips
  • 1 1/2 lb russet (Idaho) potatoes
  • 2 teaspoons salt
  • 1 tsp finely chopped garlic
  • 1 tsp black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup chicken broth
  • 1 3/4 cups plus 2 tablespoons heavy cream
  • 1/4 cup grated parmesan cheese

Serves 12

Preheat oven to 400°F.

Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Use a mandelin if you have on. Transfer to a large bowl.Peel carrots and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Peel and halve the red onion, slicing lengthwise into narrow strips. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.

Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and parmesan and broil 4 to 6 inches from heat until browned, 2 to 3 minutes. Serve hot. May be reheated. Serves 12.