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Potato and Parsnip Gratin
Recipe courtesy of Cameron Mitchell, President and CEO, Cameron Mitchell Restaurants, Columbus, OH
This recipe appears on the menu at Cameron's Contemporary American Cuisine as an entrée side dish
Yield: 24 servings
Ingredients
- 9 Idaho® Potatoes, #90 ct. (5 lbs.)
- 1 lb. Parsnips, peeled
- 1 qt. Heavy cream
- 1 qt. Half and half
- 1 cup Horseradish root, grated
- 1 Tbsp. Kosher salt
- 1 Tbsp. White pepper
Directions
- Peel and slice potatoes 1/8" thick; slice parsnips 1/8" also. In heavy-bottom saucepan, combine all ingredients. Bring liquid to boil, reduce heat to medium and simmer for 5 minutes to release potato starch and thicken cream slightly. Press mixture into full-size 2" hotel pan. Bake at 350°F until golden brown and potatoes test tender, about 40 minutes. Chill. Cut into squares. Re-heat for service.
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