Parsnip and Yukon Gold Potato Gratin with Crispy Mushrooms and Parsnip Chips
Recipe by Jamie Lynch, Executive Chef, 5Church
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
Yield: 6 to 8 servings
1 large clove garlic, split in half
1 tablespoon butter
3 Yukon Gold potatoes, peeled
salt and pepper to taste
1/2 cup grated Parmesan cheese, divided
1 cup crème fraîche, divided
1 tablespoon fresh thyme leaves, divided
4 parsnips, peeled (1 parsnip reserved for chips)
1 cup chicken stock
8 ounces shiitake mushroom caps
1 tablespoon light soy sauce
16 ounces + 1 tablespoon vegetable oil
Heat oven to 375 degrees.
Grease a 3-quart baking dish with halved garlic cloves and butter. Slice potatoes very thin with a mandoline. Layer 1/3 of the potatoes into baking dish. Season with salt, pepper, and 1/3 of the Parmesan cheese. Spoon 1/4 of the crème fraîche over potatoes in an even layer and sprinkle with some thyme leaves.
Slice parsnips in long ribbons using a vegetable peeler. Reserve ribbons from 1 parsnip for frying later. Layer 1/2 of the remaining ribbons evenly over potatoes and cover with crème fraîche and thyme leaves. Repeat potato layering process, then parsnip, and finally potato.
Slowly pour chicken stock over layers until layers are covered. Gently jiggle pan to allow stock to saturate into cracks. Top with the last of the crème fraîche and Parmesan. Bake uncovered in oven until golden brown and tender when pierced with a knife, 45 minutes to 1 hour.
While gratin is baking prepare mushrooms and chips. Toss shiitake caps with soy sauce and 1 tablespoon vegetable oil. Place on baking sheet in a single layer. Bake in oven until golden brown and a little crispy, 10 to 15 minutes. Remove from oven and set aside to cool.
Heat remaining oil to 300 degrees in a saucepot, using a thermometer to keep a consistent temperature. Rinse remaining parsnips under cold water for 5 minutes. Dry well on a towel. Fry ribbons in oil until golden brown and crispy. Remove from oil with a skimmer and drain on a paper towel. Season with salt and allow to cool. (If the parsnips feel a little soggy they will crisp up as they cool.)
Allow gratin to cool 25 to 30 minutes before garnishing the top with crispy mushrooms and parsnip chips.
Flavors pairing suggestion: Château Philippe-le-Hardi Pinot Noir Vieilles Vignes (Bourgogne)
1 large clove garlic, split in half
1 tablespoon butter
3 Yukon Gold potatoes, peeled
salt and pepper to taste
1/2 cup grated Parmesan cheese, divided
1 cup crème fraîche, divided
1 tablespoon fresh thyme leaves, divided
4 parsnips, peeled (1 parsnip reserved for chips)
1 cup chicken stock
8 ounces shiitake mushroom caps
1 tablespoon light soy sauce
16 ounces + 1 tablespoon vegetable oil
Heat oven to 375 degrees.
Grease a 3-quart baking dish with halved garlic cloves and butter. Slice potatoes very thin with a mandoline. Layer 1/3 of the potatoes into baking dish. Season with salt, pepper, and 1/3 of the Parmesan cheese. Spoon 1/4 of the crème fraîche over potatoes in an even layer and sprinkle with some thyme leaves.
Slice parsnips in long ribbons using a vegetable peeler. Reserve ribbons from 1 parsnip for frying later. Layer 1/2 of the remaining ribbons evenly over potatoes and cover with crème fraîche and thyme leaves. Repeat potato layering process, then parsnip, and finally potato.
Slowly pour chicken stock over layers until layers are covered. Gently jiggle pan to allow stock to saturate into cracks. Top with the last of the crème fraîche and Parmesan. Bake uncovered in oven until golden brown and tender when pierced with a knife, 45 minutes to 1 hour.
While gratin is baking prepare mushrooms and chips. Toss shiitake caps with soy sauce and 1 tablespoon vegetable oil. Place on baking sheet in a single layer. Bake in oven until golden brown and a little crispy, 10 to 15 minutes. Remove from oven and set aside to cool.
Heat remaining oil to 300 degrees in a saucepot, using a thermometer to keep a consistent temperature. Rinse remaining parsnips under cold water for 5 minutes. Dry well on a towel. Fry ribbons in oil until golden brown and crispy. Remove from oil with a skimmer and drain on a paper towel. Season with salt and allow to cool. (If the parsnips feel a little soggy they will crisp up as they cool.)
Allow gratin to cool 25 to 30 minutes before garnishing the top with crispy mushrooms and parsnip chips.
Flavors pairing suggestion: Château Philippe-le-Hardi Pinot Noir Vieilles Vignes (Bourgogne)
5CHURCH
1197 Peachtree Street
404/400-3669
5churchatlanta.com
1197 Peachtree Street
404/400-3669
5churchatlanta.com