Parsnip and Potato Parmesan Gratin
A creamy mustard and honey sauce and a crispy parmesan topping make this parsnip and potato gratin a warm and satisfying accompaniment to a wide range of main courses including beef, pork, lamb and chicken.
How long will it take?
50 minutes
What’s the serving size?
Serves 6
What do I need?
- 800g potato, cut into 2.5cm cubes
- 800g parsnip, cut into 2.5cm cubes
- 85g butter
- 85g plain flour
- 600ml milk
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 2 tbsp white wine vinegar
- Salt and freshly ground black pepper
- 85g breadcrumbs
- 25g Parmesan, grated
- 2 tbsp flat leaf parsley, chopped
How do I make it?
- Bring a large pan of salted water to the boil. Add potatoes and parsnips, bring back to the boil and simmer for 5 minutes. Drain and add to a baking dish.
- Preheat oven to 200C.
- Melt butter in a saucepan, stir in the flour and cook for 2 minutes. Gradually add milk, stirring to create a smooth sauce. Cook gently, stirring constantly, until the sauce is thickened. Stir in mustard, honey, vinegar and season with salt and pepper.
- Pour sauce over the parsnip and potatoes.
- Mix the breadcrumbs, parsley and Parmesan together and scatter over the top.
- Bake for 35 minutes or until the top is golden brown.
