Potato and parsnip gratin

Ingredients

3 servings

• 4 potatoes
• 1 parsnip
• 1 sprig of mint
• 1 sprig of basil
• 75 g of butter
• hazelnuts
• stale bread
• 50 g of flour
• 60 cl of milk
• salt
• pepper
• grated nutmeg
• 50 g of butter
• liquid cream

Steps

1. 1

   Peel the potatoes and parsnips and cut them into thin slices (keep the peelings).

2. 2

   Cook the potatoes and parsnips for 10 to 15 minutes.

3. 3

   Infuse the peelings in hot milk for at least 10 minutes.

4. 4

   For the béchamel: melt the butter in a saucepan. Add the flour and stir with a wooden spoon without letting it brown. The goal is to thicken the mixture.

5. 5

   Remove the peelings, then pour the milk into the saucepan with the roux, add the salt, pepper, and nutmeg, then keep stirring constantly.

6. 6

   Blend the stale bread.

7. 7

   Assemble the gratin in a large dish or individual portions. Put a layer of vegetables first, then a layer of béchamel, repeating the operation until the top of the dish!

8. 8

   Sprinkle the top with blended bread.

9. 9

   Add a small piece of butter and brown in the oven for a few minutes (on grill setting on a rack placed towards the top of the oven).