Equipment
Ingredients
Vegetables
- 100 onion, diced
- 225 g potatoes, thinly sliced crosswise
- 150 g parsnips, thinly sliced crosswise
Liquid and Seasoning
- 360 ml chicken stock
- 120 ml apple cider
- 5 g thyme, chopped
- 6 g salt
- 1 g black pepper, freshly ground
- 6 g parsley, chopped
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Spread the diced onions evenly across the bottom of the baking dish.
Arrange half of the potato slices in a layer over the onions.
Season the potato layer with 3g of salt and half of the black pepper.
Place all of the sliced parsnips in an even layer over the potatoes.
Layer the remaining potatoes over the parsnips.
Sprinkle the remaining 3g of salt, remaining pepper, and half of the chopped thyme over the top.
Whisk the chicken stock and apple cider together in a mixing bowl.
Pour the stock mixture over the layered vegetables.
Cover the dish tightly with aluminum foil and bake for 30 minutes at 200°C (400°F).
Remove the foil and bake for another 30 minutes at 200°C (400°F), basting with the pan juices every 10 minutes.
Sprinkle with chopped parsley and the remaining thyme before serving.
Chef's Notes
- For the most even cooking, ensure your potato and parsnip slices are uniformly thin. A mandoline slicer is highly recommended for this.
- Don't skip the basting step! It helps to develop a beautiful golden-brown crust and keeps the vegetables moist.
- If you prefer a richer gratin, consider adding a splash of heavy cream to the chicken stock and apple cider mixture before pouring it over the vegetables.
- Taste and adjust the salt and pepper before pouring the liquid. The seasoning will concentrate as it bakes.
- To prevent the bottom from becoming too soft, ensure your baking dish is adequately sized to avoid overcrowding.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Texture may become slightly grainy upon thawing.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
