Holy smokes! Now this potato bake recipe with parsnips is one hell of a potato side dish! This one always tastes good… no matter what season we are in. Winter or summer, it just stays an absolute winner side dish!
And yes, here’s another family favorite again.
You might take this parsnip and potato bake for another classic potato dish: delicious dauphinoise potatoes au grating or French style scalloped potatoes.
You are right, this potato bake is very close, but still different enough.
Do you like parsnips?
I find them so addictive. How I love their sweet and earthy flavor. There’s something so irresistible about parsnips. I even like them raw in a salad for instance, like my parsnip coleslaw. Check it out as well!
Potato Bake Recipe with Parsnips
Scalloped potatoes and parsnips simmered in a delicious mixture of cream and milk.
Up until the point that they are super soft and smooth. Absolutely to die for. And nope, believe it or not then but there’s no cheese in this dish whatsoever.
What? Why not, I can hear you say.
Hang on, don’t get me wrong. It’s not that I’m on a diet or so. The moment I decided to make this parsnip and potato bake, I just thought I still had a good couple of handfuls of grated cheese left in my fridge. However the moment I went to look for it, I realised that I mistook another ingredient in there for a bag of grate cheese.
No worries, no need to panic!
So there’s no grate to cheese to sprinkle on top of my parsnip and potato bake? then a few bits of diced butter and a preheated grill will save the day!
Do you love parsnips?
Then also check out my parsnip soup with cinnamon croutons!
- 2 medium fresh parsnips
- 2 garlic cloves chopped
- 4 medium oven potatoes
- 2 tbsp unsalted butter
- 2 tsp strong mustard
- 1 cup cream (240 ml)
- Â½ cup whole milk (120 ml)
- fresh thyme
Peel both the potatoes and parsnips. Then slice the potato finely using a sharp knife or a mandolin slicer if you have one. Do the same with the parsnips.
Butter a large ceramic baking dish. Sprinkle with pepper and salt. Then top with a layer of sliced potato (about 1 potato). Season lightly with pepper and salt. Cover with a layer of sliced parsnip. Season lightly again with pepper and salt. Sprinkle with some of the chopped garlic and add little knobs of butter too.
Then keep making layers of potatoes and parsnip like this until you end with a layer of potatoes. Season with pepper and salt. In a small saucepan pour the cream and milk. Also add the strong mustard as well. Season with pepper and salt.
- Bring this mixture to a light simmer for 2 minutes until warmed through. Then pour this on top of the layered potatoes and parsnips in the dish.
Cover with a piece of tinfoil. Put the potato dish in a preheated oven at 428Â°F (220Â°C) for 1 hour until soft. Remove the dish and the tinfoil. Then divide the fresh thyme and the rest of the butter over the potatoes.
- Put the dish back in the hot oven and grill for 5 minutes. Then turn off the hot oven but leave the dish inside for another 15 to 20 minutes until the top layer looks golden. Remove again, let the casserole cool for a couple of minutes. Cut it up and serve.