Creamy Potato-Parsnip Gratin
- 2 1/3 pounds unpeeled Yukon Gold potatoes, scrubbed, cut into 1/8-inch-thick rounds
- 4 Turkish bay leaves
- 1 2/3 pounds large parsnips, peeled, cut into 1/8-inch-thick rounds
- 2 cups whipping cream
- 2 cups half and half
- Preheat oven to 450u0b0F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)
- Bake gratin uncovered at 450u0b0F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.
potatoes, turkish, parsnips, whipping cream
Taken from www.epicurious.com/recipes/food/views/creamy-potato-parsnip-gratin-232885 (may not work)