Parsnip Hazelnut Gratin with Bacon / Jill Silverman Hough

Ingredients

• 4 to 5 ounces bacon, ideally thick-cut, sliced crosswise into 1/4-inch strips
• 2 pounds parsnips, thinly sliced
• 1/2 cup chopped hazelnuts, toasted, divided
• 2 cups heavy whipping cream
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon pepper, ideally freshly ground
• 2 tablespoons chopped fresh sage