Parsnip, leek and potato gratin with pecan crumble

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How to make Parsnip, leek and potato gratin with pecan crumble

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 1:05
  • Total Time : 1:35

Ingredients

  • 1 large parsnip, peeled, very thinly sliced into rounds
  • 1 leek, trimmed, halved, sliced
  • 1kg sebago potatoes, peeled, very thinly sliced
  • 1 cup pure cream
  • 1 cup milk
  • 1 garlic clove, crushed
  • 2 teaspoons chopped fresh thyme leaves
  • 3/4 cup finely grated parmesan
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • Fresh flat-leaf parsley leaves, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Toss parsnip, leek and potato in a bowl. Layer vegetables in a 6cm-deep, 20cm x 30cm ovenproof dish.
  • Step 3 Whisk cream, milk, garlic, thyme and parmesan in a jug. Season with salt and pepper. Pour over vegetables in dish. Bake for 30 minutes.
  • Step 4 Place pecans and breadcrumbs in a bowl. Season with salt and pepper. Sprinkle over top of gratin. Drizzle with oil. Bake for a further 20 minutes or until breadcrumbs are golden. Cover loosely with foil. Bake for 15 minutes or until vegetables are tender. Stand for 10 minutes. Sprinkle with parsley. Serve.

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