Parsnip-Cheese Gratin

Ingredients

• 1¾ pounds parsnips
• 1 large onion or large leek, trimmed, halved, well cleaned, and thinly sliced
• (4 ounces thinly sliced prosciutto, about 6 slices)
• 1¼ cups grated Swiss cheese (5 ounces)
• 1½ cups heavy cream
• 1 tablespoon minced fresh thyme or marjoram or 1 teaspoon dried thyme or marjoram
• 1 teaspoon salt
• ½ teaspoon minced fresh sage or rosemary or ¼ teaspoon dried sage or rosemary
• ½ teaspoon black pepper
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  • Dry bread crumbs
  • Dry bread crumbs
  • (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  • Dots of butter
  • Dry bread crumbs
  • Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs)
  • (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  • Dots of butter

  Sub-recipe steps

  1. Sprinkle over the food in a light but thorough covering: Dry bread crumbs
  2. Unless otherwise directed, bake in a 375°F oven until a crisp, golden brown crust forms. Or preheat the broiler and place the dish 3 inches below the heat. Allow it to brown, checking frequently.
  3. Mix together: Dry bread crumbs; (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  4. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
  5. Unless otherwise directed, bake in a 375°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.
  6. Combine in a medium bowl: Dry bread crumbs; Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs); (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
  7. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
  8. Unless otherwise directed, bake in a preheated 350°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.