Home > Recipes > Scalloped Potatoes and Parsnips

Scalloped Potatoes and Parsnips Recipe

Cheese makes any dish better, in my opinion, and this gooey, comforting potato and parsnip casserole is no exception. Even those who turn up their noses at vegetables will dig into this dish. —Corinna Platt, Bellingham, Washington

[X]

Rate Scalloped Potatoes and Parsnips Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Scalloped Potatoes and Parsnips Recipe

Prep: 45 min. Bake: 30 min.

Yield: 12 Servings

45 30 75

Ingredients

6 large Yukon Gold potatoes, peeled and thinly sliced
3 medium parsnips, peeled and thinly sliced
4 garlic cloves, thinly sliced
1 medium leek (white portion only), thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
Pinch ground nutmeg
4 cups heavy whipping cream
1 cup (4 ounces) shredded white cheddar cheese
1/2 cup shredded fontina cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh thyme
1/8 teaspoon Worcestershire sauce

Directions

Place the potatoes, parsnips and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside.
Meanwhile, in a small saucepan, cook leek in butter over medium heat for 3-4 minutes or until tender. Stir in the flour, salt, pepper, cayenne and nutmeg until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the cheeses, thyme and Worcestershire sauce just until cheese is melted. Remove from the heat; stir into potato mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and lightly browned. Yield: 12 servings.

Nutritional Facts 1 serving equals 507 calories, 38 g fat (24 g saturated fat), 136 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Scalloped Potatoes and Parsnips in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p150

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.