Directions:
- Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)
- Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.23 Kcal (1404 kJ) | ||
| Calories from fat | 149.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 25% | |
|---|---|---|---|
| Cholesterol | 55.69mg | 19% | |
| Sodium | 44.49mg | 2% | |
| Potassium | 1016.58mg | 22% | |
| Total Carbs | 44.19g | 15% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 6.07g | 24% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 40.8mg | 68% | |
| Iron | 108mg | 600% | |
| Calcium | 137.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 105.64 Kcal (442 kJ) | ||
| Calories from fat | 46.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 25% | |
|---|---|---|---|
| Cholesterol | 17.55mg | 19% | |
| Sodium | 14.02mg | 2% | |
| Potassium | 320.36mg | 22% | |
| Total Carbs | 13.93g | 15% | |
| Sugars | 1.91g | 24% | |
| Dietary Fiber | 1.91g | 24% | |
| Protein | 1.89g | 12% | |
| Vitamin C | 12.9mg | 68% | |
| Iron | 34mg | 600% | |
| Calcium | 43.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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