Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings

Ingredients

Directions

Halve onion lengthwise and cut crosswise into 1/4-inch thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated. Preheat oven to 425 degrees.

Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch thick slices. In a 2 cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.

Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Scalloped Potatoes with Ham

Recipe courtesy of Food Network Kitchen

Mashed Parsnips and Potatoes

Recipe courtesy of Tyler Florence

Scalloped Potatoes

Recipe courtesy of Coolio

SCALLOPED POTATOES

Recipe courtesy of Stamie Koutouzis

Scalloped Potatoes

Scalloped Potatoes

Recipe courtesy of Stamie Koutouzis

Scalloped Potatoes

Recipe courtesy of Virginia Willis

Scalloped Potatoes

Recipe courtesy of Juan-Carlos Cruz

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories