Gratin Of Potatoes And Parsnips - cooking recipe

Ingredients

1 Tbsp. unsalted butter
3 lb. red potatoes, unpeeled and cut into 1/4-inch slices
2 lb. parsnips, peeled and cut into 1/4-inch slices
1 large red onion, cut in half, then cut into 1/4-inch slices
1/2 c. unsalted butter, melted
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. freshly grated Parmesan cheese
4 c. light cream
1 to 2 c. chicken stock

Preparation

Preheat oven to 350\u00b0.
Grease a large (9 x 12-inch) baking dish with 1 tablespoon butter.
Arrange one-third of the potatoes in the bottom followed by half the parsnips.
Scatter half the onions over the top.
Drizzle with a third of the butter and sprinkle with 1/2 teaspoon salt and a generous grinding of pepper. Repeat.
Finish with last layer of potatoes, evenly arranged, the remaining butter and top with a last 1/2 teaspoon salt, some pepper and the cheese.
Pour on the cream.
It should come just to the surface of the potatoes.
If not, add up to 2 cups chicken stock.
Bake, covered, for 45 minutes.
Remove lid and bake 15 minutes longer or until brown and bubbling.