Potato and Parsnip Gratin

Ingredients

• 300 g Parsnips
• 1 kg waxy potatoes
• 1 bunch Leek
• 2 sprigs thyme
• 2 cloves garlic
• 30 g Parmesan cheese (1 piece; 30% fat content)
• 1 tsp Olive oil
• Salt
• Pepper
• 250 ml cooking cream
• 250 ml milk (3.5% fat)
• 30 g pecan halves (2 tbsp)
• 45 g whole grain breadcrumbs (3 tbsp)
• 2 parsley stems

Instructions

1. 1.

   Peel the parsnips and potatoes and grate them into thin slices. Wash, clean, halve lengthwise, and slice the leek into rings. Wash, dry, and pluck the thyme leaves. Peel and finely chop the garlic. Grate the Parmesan cheese.

2. 2.

   Grease a baking dish with oil. Layer the potatoes, leek, and parsnips in the dish, sprinkling each layer with garlic and thyme, salt, and pepper. Mix the cream, milk, and half of the Parmesan cheese and pour it over the gratin; everything should be covered with liquid, adding more milk if necessary. Bake the gratin in a preheated oven at 180 °C (160 °C convection; Gas: Level 2–3) for 30–35 minutes.

3. 3.

   While the gratin is baking, chop the nuts and mix them with the remaining cheese and breadcrumbs. Sprinkle the gratin with this mixture and bake in the oven for 15–20 minutes until golden brown. Wash, pluck the leaves from the parsley stems and sprinkle the gratin with it.