Potato-Parsnip Gratin

Ingredients

• 1 medium onion, peeled and diced
• 3 medium baking potatoes, peeled and thinly sliced crosswise
• 2 teaspoons salt
• Freshly ground pepper to taste
• 3 small parsnips, peeled and thinly sliced crosswise
• 1 ½ tablespoons chopped fresh thyme
• 1 ½ cups chicken broth, homemade or low-sodium canned
• ½ cup apple cider
• 2 teaspoons chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    247 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 9 grams protein; 0 milligrams cholesterol; 1768 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
2. Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.

1 hour 10 minutes