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Parsnip gratin with Gorgonzola and walnuts

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 500 g parsnip(s)
  • 20 g butter
  • 75g Gorgonzola
  • 100 g sour cream
  • 50 ml milk
  • 50 g walnuts
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

can be easily prepared

Wash the potatoes and parsnips, cook in the skins for about 15 minutes, drain, and peel once cooled. Cut both into thin slices. Grease a gratin dish with half the butter and arrange the potato and parsnip slices in a brick-like layer. Arrange the walnut halves on top. Crumble the cheese with a fork, mix with the sour cream and milk, and season with salt and pepper. Pour the topping over the gratin. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes until golden brown. Serve with a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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