Attention: "notorious cooks" --Post your recipes!

[Axolotl]

Here is a recipe I just made that turned out fantastically well and, as long as you gather the right ingredients, is very easy to make.
I didn't follow the recipe "by the book", unless it is a particularly difficult recipe, I generally don't. For instance, in addition to parnips (which of course I bought especially to make this dish, who just has parsnips lying around?), I used super-fresh carrots. I didn't use anywhere near as much Gruyere as the recipe calls for (it's a rather rich cheese anyway and a little goes a long way). I couldn't locate fresh thyme or nutmeg (this one was just laziness), so I used dried. It really tasted wonderful.
Sadly, I neglected to buy a white wine (an off-dry Riesling or Chenin blanc) would be great to accompany it, I think.

Parsnip Gratin with Gruyere and Thyme
by Sylvia Fountaine

Parsnip Gratin with melty gruyere, garlic,fresh nutmeg, thyme... the perfect vegetarian side dish, great for holidays!

Ingredients
2 1/4 lbs Parsnips
1 med onion
3 Cups heavy whipping cream
for greasing pan Butter
1/4 tsp fresh nutmeg ( or ground)
1/4 tsp white pepper
1 1/4 tsp kosher salt
1 T Fresh Thyme
1 T Flour or Rice Flour
3 large minced cloves garlic
6 ounces, grated gruyere cheese
Instructions


Preheat oven to 400 F
Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. The thinner the slices the better. If you don't have a mandolin, slice them as thinly as possible.
Thinly slice the onion.
Grate the cheese.
Generously grease a 6x 9 inch baking dish with butter.

Layer the parsnips and onion and 1/2 of the cheese and 1/2 of the thyme, reserving the bigger pieces of parsnips for the final layer. Press down and make sure layers are even. It's OK if the inside layers are messy. Place the last layer of parsnip slices in nice looking overlapping rows.

In a small pot heat 3 Cups whipping cream. Whisk in salt, nutmeg, the remaining thyme, white pepper, flour and the garlic and when it just comes to a simmer, pour over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies. Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg. Cover securely with a lid or foil and bake for 50 minutes on the middle rack. Remove foil, pierce with fork, parsnips should be al dente. (If not- your parsnips were perhaps cut thicker that 1/8 of an inch, and you may need to cook longer with the foil on. ) Don't worry if it seems watery at this point, bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 15-20 minutes before serving, so it sets and thickens.
Details
Prep time: 15 mins Cook time: 1 hour 10 mins Total time: 1 hour 25 mins Yield: 6

I got this recipe from the following website:
- See more at: http://www.feastingathome.com/2012/11...

[Axolotl]

going back and having a little more, I realized I forgot to mention a few other things I did which differed from the recipe. I cut the parsnips into thin discs like the recipe but decided to leave the carrots, which were young and small, whole; though I think when I make this again I will cut up larger carrots and take some time to alternate the discs to create an eye pleasing two-toned pattern. In another switch, I used a chopped leek instead of the onion the recipe calls for.
It was certainly a good idea to roast some whole bulbs of garlic while I had the oven on, which I did.

[Ross]

This looks great! Might have to give this a go.

[Axolotl]

You wont be sorry, I thought I didn't really care for parnips but these ones melt in the mouth and taste like candy.