Servings: 8 to 10
Parsnips contribute earthy sweetness to make-ahead mashed potatoes. The entire dish can be assembled up to 3 days ahead of time–or even earlier;see the Make-Ahead Tips, below.
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Make Ahead Tips
The assembled gratin can be refrigerated for up to 3 days (minus the Parmigiano sprinkled on top). Let cool completely, wrap well in plastic wrap, and refrigerate. Take the gratin out of the refrigerator about an hour before you plan to bake it.
The assembled gratin can also be frozen for up to 3 weeks. the texture becomes a little grainy but nothing you’d notice once topped with gravy. Cool completely, wrap in well in plastic, and freeze. Thaw in the refrigerator overnight, then let it sit at room temperature for 1 hour before sprinkling with Parmigiano and baking.
Delicious! I love that most of the work can be done ahead of time.
Great make ahead side dish. Loved the variety of cheeses. It has a creamy smooth texture that melts in your mouth. Family asks for it again and again.
We made this for Thanksgiving and it was a big hit. The parsnip flavor is mild but it's there and gives it a nice flavor. Next time I might try baking it in a bigger pan so that there is a higher ratio of crispy top vs creamy inside.
I added a celeriac root and put the cooked roots through a food mill. I think it made it too fluffy. The taste was good otherwise. Next time I will hand mash for more texture.
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