PARSNIP-CHEESE GRATIN
6 to 8 servings
This gratin is a rich, warming treat for the coldest winter evenings, with sweet parsnips enrobed in cream and tucked under a generous blanket of molten cheese.
Preheat the oven to 350°F. Butter a 13 × 9-inch baking dish. Peel and trim:
- 1¾ pounds parsnips
If the parsnips are thin, halve them lengthwise. If they are larger, cut them lengthwise so they are in roughly ½-inch-thick batons. If the parsnips have a woody core, cut it out. Set aside. Have ready:
- 1 large onion or large leek, trimmed, halved, well cleaned, and thinly sliced
- (4 ounces thinly sliced prosciutto, about 6 slices)
- 1¼ cups grated Swiss cheese (5 ounces)
Mix together in a medium bowl:
- 1½ cups heavy cream
- 1 tablespoon minced fresh thyme or marjoram or 1 teaspoon dried thyme or marjoram
- 1 teaspoon salt
- ½ teaspoon minced fresh sage or rosemary or ¼ teaspoon dried sage or rosemary
- ½ teaspoon black pepper
Scatter the onion over the bottom of the dish and place the parsnips on top. If using, top with the prosciutto, then sprinkle with the cheese. Pour the cream mixture over everything. Bake until the top is golden and the parsnips are tender, 45 to 55 minutes. If desired, sprinkle halfway through baking with: