Creamy Leek and Parsnip Gratin with Crispy Walnut Topping

Ingredients

• •2 large leeks, thinly sliced
• •3 medium parsnips, peeled and thinly sliced
• •1 cup heavy cream
• •1/2 cup whole milk
• •3/4 cup grated Gruyère cheese
• •1/4 teaspoon ground nutmeg
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 cup walnuts, roughly chopped
• •1/2 cup panko breadcrumbs
• •2 tablespoons unsalted butter, melted
• •1 tablespoon olive oil

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish with olive oil or butter.

2. 2

   In a large skillet over medium heat, warm the olive oil and sauté the sliced leeks for 5-7 minutes until softened and lightly caramelized. Remove from heat and set aside.

3. 3

   Layer the thinly sliced parsnips evenly in the prepared baking dish, alternating with the caramelized leeks to create layers.

4. 4

   In a mixing bowl, whisk together the heavy cream, whole milk, grated Gruyère cheese, ground nutmeg, salt, and black pepper until well combined. Pour the creamy mixture evenly over the layered vegetables.

5. 5

   In a separate bowl, combine the chopped walnuts, panko breadcrumbs, melted butter, and a pinch of paprika (optional). Mix well to coat the topping ingredients evenly.

6. 6

   Sprinkle the walnut and breadcrumb mixture evenly over the top of the vegetables and cream.

7. 7

   Bake the gratin in the preheated oven for 35-40 minutes, or until the vegetables are tender, the cream is bubbling, and the topping is golden and crispy.

8. 8

   Remove from the oven and let the gratin rest for 5 minutes before serving. Garnish with fresh thyme, if desired, and serve warm.