Parsnip and potato gratin with pancetta and Emmental cheese
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Parsnip and potato gratin with pancetta and Emmental cheese

Main courseGluten-freeSeasonal cuisineFastEasy recipe
Prep time
15 minutes
Cook time
45 minutes
Servings
3

Parsnip and potato gratin with pancetta and Emmental cheese

Préparation 15 min
Cuisson 45 min
Portions 3

Ingrédients

  • 3 parsnips
  • 2 potatoes
  • 1 onion
  • 200 to 300 g of diced pancetta or bacon
  • 25 cl of cream
  • 1 clove of garlic
  • 1 vegetable stock cube
  • 120g of grated Emmental cheese
  • 1 crumbled rusk (or homemade breadcrumbs)
  • Freshly chopped chives
  • Salt and freshly ground pepper

Préparation

Step 1 – Prepare the oven

Preheat the oven to 180°C (350°F).

Step 2 – Pre-cook the vegetables

Peel the parsnips and potatoes. Slice the parsnips thinly and the potatoes into rounds. Place them in a saucepan of boiling water with the stock cube and cook for about 15 to 20 minutes, until almost tender. Drain.

Step 3 – Tasty Base

Thinly slice the onion and finely chop the garlic. In the bottom of a gratin dish, arrange the pancetta (or bacon), the onion, and half the garlic. Add a few spoonfuls of cream to bind everything together.

Step 4 – Assembly

Arrange the pre-cooked vegetables on top. Season lightly with salt and pepper, and add the remaining garlic. Mix the cream with the chives, then pour it evenly over the gratin. Sprinkle with grated Emmental cheese, then finish with the crumbled rusk for a golden crust.

Step 5 – Cooking

Bake for 20 to 25 minutes, until the top is nicely browned. Finish under the broiler for a few minutes if desired.

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