New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Potato Gratin with Parsnip and Rutabaga
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  • Potato Gratin with Parsnip and Rutabaga
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    A luxurious potato dish, if there ever was one. Potato gratin is a good side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor.

    If you do not have the time for this slow cooking method, you can bake the gratin on a higher temperature -- say 350 degrees (175C) all the way -- and use your fork to test for doneness.

    By Andreas Viestad

    Potato Gratin with Parsnip and Rutabaga

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    Servings: 6

    PREPARATION:

    • 1

      Preheat oven to 300 degrees.

    • 2

      Add the potatoes, parsnip and rutabaga to an oven proof dish. Mix the vegetables. Place the garlic and bay leaves in between.

    • 3

      In a bowl or glass, combine milk and cream. Season with nutmeg and salt and pepper to taste. Mix in half the cheese and pour the mixture over the potatoes.

    • 4

      Bake in the oven for 1 hour. Sprinkle with the rest of the cheese, turn the heat up to 350 degrees and bake for 15-20 more minutes, until the cheese is nice and brown.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E05 Potatoes in all Forms and Flavors. Bookmark the permalink.
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  • Servings: 6

    PREPARATION:

    • 1

      Preheat oven to 300 degrees.

    • 2

      Add the potatoes, parsnip and rutabaga to an oven proof dish. Mix the vegetables. Place the garlic and bay leaves in between.

    • 3

      In a bowl or glass, combine milk and cream. Season with nutmeg and salt and pepper to taste. Mix in half the cheese and pour the mixture over the potatoes.

    • 4

      Bake in the oven for 1 hour. Sprinkle with the rest of the cheese, turn the heat up to 350 degrees and bake for 15-20 more minutes, until the cheese is nice and brown.

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