Potato and Parsnip Gratin

This recipe appears on the menu at Cameron's Contemporary American Cuisine as an entrée side dish


  • 9 Idaho® Potatoes, #90 ct. (5 lbs.)
  • 1 lb. parsnips, peeled
  • 1 qt. heavy cream
  • 1 qt. half and half
  • 1 cup horseradish root, grated
  • 1 tablespoons kosher salt
  • 1 tablespoon white pepper


  1. Peel and slice potatoes 1/8" thick; slice parsnips 1/8" also.
  2. In heavy-bottom saucepan, combine all ingredients. Bring liquid to boil, reduce heat to medium and simmer for 5 minutes to release potato starch and thicken cream slightly.
  3. Press mixture into full-size 2" hotel pan.
  4. Bake at 350°F until golden brown and potatoes test tender, about 40 minutes.
  5. Chill. Cut into squares. Re-heat for service.
Print Recipe

Yield: 24 servings

Cameron Mitchell
Cameron Mitchell Restaurants
Columbus, OH

Share this Recipe