Parsnip and Potato Parmesan Gratin.jpg

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.

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