Potato and parsnip gratin with bacon and walnuts
Serves: 8 as a side
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Potato and parsnip gratin with bacon and walnuts
This creamy gratin makes for an indulgent accompaniment to your Sunday roast
Serves: 8 as a side
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
464Kcal
Fat
36gr
Saturates
19gr
Carbs
22gr
Sugars
7gr
Fibre
4gr
Protein
9gr
Salt
0.8gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 1 x 160g pack smoked bacon lardons
- ½ tbsp olive oil, plus extra for greasing
- 2 echalion shallots, finely sliced
- 500g floury potatoes, such as Maris Piper
- 500g parsnips
- 4 garlic cloves, finely sliced
- 1 bay leaf
- 2 tsp thyme leaves
- 300ml double cream
- 100g full fat crème fraîche
- 400ml whole milk
- freshly grated nutmeg
- 40g walnuts, roughly chopped
Step by step
Get ahead
The gratin can be baked the day ahead then reheated, covered with foil, for 20-25 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. 5 Put the bacon in a cold large pan or casserole dish and cook gently to allow the fat to melt, until crispy. Lift out with a slotted spoon and set aside. Add the oil to the pan, followed by the shallots, and cook for 6-8 minutes, stirring regularly, until soft.
- Meanwhile, peel the potatoes and parsnips and slice into 3mm-thick rounds – use a mandoline if you have one.
- Add the garlic to the shallots and cook for a minute. Add the bay leaf and half of the thyme, followed by the cream, crème fraiche, milk and a pinch of nutmeg. Season well.
- Heat until steaming and, being careful to avoid the hot cream splashing, add the potatoes and parsnips. Simmer gently for 6-8 minutes, until beginning to soften. Scoop out the bay leaf and discard.
- Pour half of the mixture into a shallow baking dish, about 20 x 30cm, then scatter over half of the bacon. Top with the remaining potato and parsnip mixture and sprinkle over the remaining thyme, bacon, walnuts and some more nutmeg. Cover tightly with a sheet of lightly oiled foil and bake for 30 minutes, then remove the foil and bake for a further 15-20 minutes, until golden, bubbling and tender. Leave to stand for 5-10 minutes before serving.
