Gratin Of Potatoes And Parsnips

• 1 Tbsp. unsalted butter
• 3 lb. red potatoes, unpeeled and cut into 1/4-inch slices
• 2 lb. parsnips, peeled and cut into 1/4-inch slices
• 1 large red onion, cut in half, then cut into 1/4-inch slices
• 1/2 c. unsalted butter, melted
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 Tbsp. freshly grated Parmesan cheese
• 4 c. light cream
• 1 to 2 c. chicken stock

1. Preheat oven to 350u0b0.
2. Grease a large (9 x 12-inch) baking dish with 1 tablespoon butter.
3. Arrange one-third of the potatoes in the bottom followed by half the parsnips.
4. Scatter half the onions over the top.
5. Drizzle with a third of the butter and sprinkle with 1/2 teaspoon salt and a generous grinding of pepper. Repeat.
6. Finish with last layer of potatoes, evenly arranged, the remaining butter and top with a last 1/2 teaspoon salt, some pepper and the cheese.
7. Pour on the cream.
8. It should come just to the surface of the potatoes.
9. If not, add up to 2 cups chicken stock.
10. Bake, covered, for 45 minutes.
11. Remove lid and bake 15 minutes longer or until brown and bubbling.

unsalted butter, red potatoes, parsnips, red onion, unsalted butter, salt, freshly ground black pepper, freshly grated parmesan cheese, light cream, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854443 (may not work)