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Nutrition coach, chef's wife, foodie, '74 summer baby and a firm believer that life's too short to skip the foie and tartare. My faith, family time, and date nights keep me going. You'll find me everyday at the Pilates studio, on weekends at the thrift store or accidentally killing my plants at home if not binge-ing on another true crime documentary.

I'm sharing how you can feel great in your own skin, especially during perimenopause. No magic pills or insta diets. It's straight talk and tough love about health and eating well...with a side of  French 75. *clink* 🥂

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Potato and Parsnip Gratin with Thyme & Gruyere Cheese

Recipes

November 3, 2022

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Potato and parsnip gratin with thyme and gruyere cheese

Using parsnips is a bit unexpected for a holiday dinner, but it’s a root vegetable that pairs nicely with potatoes. It’s also in abundance during the fall season. Latinos call it the “white carrot”.

It makes a nice Thanksgiving surprise side dish, but it’s even better the following day!

Be sure to save some for yourself!

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Potato and parsnip gratin with thyme and gruyere cheese

Potato and Parsnip Gratin with Thyme & Gruyere Cheese


  • Author: Rafael Gonzalez
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 1x

Description

Parsnips don’t often show up in a holiday dinner, but they pair nicely with potatoes and the result is this crowd-pleasing side dish.


Ingredients

Scale

1 pound parsnips, peeled and thinly sliced

1 pounds potatoes, peeled and thinly sliced

23 cups cream

11 1/2 cups grated Gruyere cheese

Salt

Pepper

3 sprigs of thyme


Instructions

  1. Preheat oven to 375°F.
  2. Add the cream to a pot and heat until hot. You need enough cream to come about 3/4 of the way up the vegetable layers.
  3. Layer the parsnips, potatoes, and cheese in a 9×13-inch ovenproof dish. Between every layer, sprinkle salt, pepper, and thyme.
  4. Pour in enough of the hot cream to come about 3/4 of the way up the vegetable layers.
  5. Place in the preheated oven and cook until the vegetables are tender and can be pierced easily with a fork, about 45-50 minutes. The top should be a nice golden brown.
  6. Allow to stand for a few minutes, then serve.

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Nutrition coach, chef's wife, foodie, '74 summer baby and a firm believer that life's too short to skip the foie and tartare. My faith, family time, and date nights keep me going. You'll find me everyday at the Pilates studio, on weekends at the thrift store or accidentally killing my plants at home if not binge-ing on another true crime documentary.

I'm sharing how you can feel great in your own skin, especially during perimenopause. No magic pills or insta diets. It's straight talk and tough love about health and eating well...with a side of  French 75. *clink* 🥂

I'm toni gonzalez

Hey!