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Potato, Parsnip and Carrot Au Gratin


Aptly named after the quirky yet lovable vegetarian character on the television series “Friends,” Phoebe’s Healthier Options in Tiffin is devoted to meat-free dishes. Owner and chef Michael Pinkston shows off a variety of root vegetables in his vegan and vegetarian options. In this au gratin, a recipe that can easily be whipped up on a weeknight, Pinkston combines ingredients readily found in pantries and refrigerators. As the ingredients slowly meld in the oven they create a delightfully flavorful dish.

Potato, Parsnip and Carrot Au Gratin
| Serves 6

2 large Yukon Gold potatoes
4 parsnips
4 carrots
2 cloves garlic, minced
2 shallots, minced
2 tablespoons butter
1 tablespoon flour
1/2 cup vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
Pinch ground cayenne pepper
Pinch ground nutmeg
1/2 cup Parmesan-Reggiano cheese, grated

Fill a large pot with water and bring to a boil. Thinly slice potatoes, parsnips and carrots, then add to pot. Cook for 5 minutes, remove from heat, drain and pat dry. Arrange in a 13-by-9-inch baking dish, evenly distributing vegetables. In a medium-size saute pan, melt butter. Add garlic and shallots and saute over medium-low heat for 2 minutes, being careful not to burn. Add flour, whisking constantly for one minute. Add broth and heavy cream and whisk until combined. Season with thyme, cayenne and nutmeg. Pour over potatoes in baking dish. Sprinkle 1/4 cup of cheese over top. Cover with foil and bake at 375 F for 40 minutes. Remove foil and bake another 30 minutes until golden brown. Remove from oven, sprinkle remaining cheese over top and let rest for 10 minutes.