Parsnip, Potato & Horseradish Gratin
Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Grater
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
Ingredients
- 2 cups whole or 2% milk
- 1 cup heavy cream
- 2 Tbsp finely chopped green garlic or ramp bulbs
- ½ tsp dried thyme
- ¼ tsp ground or grated nutmeg
- 3 Tbsp freshly grated or finely chopped horseradish root
- 6 cups diced potatoes (approximately 2 pounds)
- 1 ¾ cup diced parsnips (approximately 1-1.25 pounds)
- 2-3 tsp salt
- Freshly ground black pepper, to taste
- 3 Tbsp melted butter
- ¾ cup dry breadcrumbs
- ½ cup chopped chives
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