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Parsnip and Gruyère Gratin

Original recipe from Montreal Gazette
kept byslavigne
recipe by
Notes: 

Serves 8

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Ingredients: 

2 pounds (900 g) parsnips, peeled, thinly sliced on the diagonal

2 dry shallots, thinly sliced crosswise in rings

2 cloves garlic, minced

1 teaspoon (5 mL) fresh thyme leaves

2 teaspoons (10 mL) kosher or coarse salt

1 teaspoon (5 mL) cracked black pepper

Pinch freshly grated or ground nutmeg

1 1/2 cups (375 mL) whipping cream

4 ounces (115 g) Gruyère cheese, coarsely grated


 

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