Scalloped Potatoes and Parsnips with Aged Gouda
The addition of parsnips adds an earthy twist to classic scalloped potatoes.
Servings 10
Equipment
- 1 mandolin or very sharp knife See my favorite kitchen items page for mandolin advice
- 1 medium-sized pot
- 1 Whisk
- 1 9 x 11-inch baking dish
Ingredients
- 3 lbs. of potatoes I used a mix of red and Yukon gold
- 1 lb. of parsnips
- 2 T. butter
- 2 T. flour
- 2 c. of whole milk
- 1 c. cream
- 1 c. chicken broth
- 1 t. salt
- ½ t. ground black pepper
- 2 bay leaves
- ¼ t. nutmeg
- 2 c. of shredded aged Gouda cheese
Instructions
- Preheat your oven to 375 degrees. Thinly slice the potatoes and parsnips using a mandolin on the thinnest setting. You can also do this with a good sharp knife but try to cut them as thin as possible.
- Melt the butter in a medium-sized pot until hot and bubbling. Add the flour then stir to incorporate and cook down the flour a couple of minutes. Move to a whisk and begin slowly adding in the milk, cream, and broth stirring constantly to ensure no lumps. Add the salt, pepper, bay leaves, and nutmeg. Bring to a simmer, continuing to stir until the sauce has thickened. I should be about the consistency of a thick cream-style soup. Remove the bay leaves and discard.
- Butter the bottom and sides of a 9 x 11-inch baking dish. Layer a third of the potatoes and parsnips into the bottom of the dish mixing up the different vegetables. Top the vegetables with one-third of the Béchamel sauce, then one-third of the graded Gouda. Repeat with one-third more of the vegetables, sauce, and Gouda then the last third of the vegetables and sauce. Use a spatula to push the vegetables down ensuring everything is covered by the sauce. Top with the remaining Gouda.
- Remove from the oven and set for at least ten minutes before serving.