Serving spoons at the ready for tender vegetables surrounded by rich sauce, oozing with cheese, hot from the oven with a crisp crust. Our new takes on the classic winter dish will have your mouth watering – and ready for a second helping
RECIPES PHOEBE WOOD PHOTOGRAPHS WILLIAM MEPPEM FOOD STYLING KIRSTEN JENKINS
Part one
Parsnip and brie dauphinois gratin
Serves 6 as a side Hands-on time 25 min Oven time 50-55 min Specialist kit 1.5 litre ovenproof frying pan or baking dish
A dauphinois dialled up to 11, this gratin throws wintry parsnips into the classic mix along with thick slices of brie and a splash of brandy for something seriously decadent.
NEXT TIME The thick slabs of brie are a treat in this gratin, but to ensure everyone gets their fair share of cheesy goodness, you could chop it into smaller pieces and scatter it all over the dish.
• 460ml single cream
• Splash of brandy (optional)
• 1 garlic clove, bashed, skin
left on
• 2 small rosemary sprigs, plus
extra to serve
• 2 tsp dijon mustard
• 100g parmesan or vegetarian
equivalent, finely grated
• 500g parsnips, peeled and
finely sliced
• 300g desiree potatoes, peeled
and finely sliced
• 1 onion, halved and finely
sliced
• 80g brie (veggie if necessary),
cut into 2 thick slices
1 Heat the oven to 160°C fan/gas 4. Put the cream, brandy (if using), garlic and 1 rosemary sprig in a small saucepan set over a medium heat. When just coming to a simmer, remove from the heat and set aside for 20 minutes to infuse.
2 Strain the cream through a fine sieve into a bowl, discarding the garlic and rosemary, then whisk in the dijon mustard.
3 Roughly chop the leaves of the other rosemary sprig and mix with the cheese in a bowl.
4 Put the sliced parsnips and potatoes in a large bowl. Season with salt and pepper.
5 Pour a little of the infused cream into the ovenproof frying pan or baking dish. Cover the base with a third of the parsnip and potato mixture, then scatter over a third of the parmesan mixture and half the onion slices. Pour over a third of the remaining cream. Repeat the root veg, cheese, onion and cream, then finish with a layer of parsnip and potato, followed by the remaining cheese mix and the remaining cream (the layers don’t have to be perfect, so don’t worry too much about the exact order).
6 Cover the pan or dish with a sheet of baking paper and foil, then bake for 30-35 minutes until the root veg are tender.
7 Remove the foil and baking paper, then bake, uncovered, for 20 minutes or until golden and bubbling. Set aside to stand, then top with the brie and scatter with extra rosemary. Serve immediately.
Per serv
