Recipe information
Yield
Makes 8 servings
Ingredients
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
Preparation
Step 1
Preheat oven to 450°F. 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.)
Step 2
Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.
