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PPRD - Potato + Parsnip + Rutabaga Dauphinoise


1 pound Russet Potatoes, thinly sliced

1 pound Parsnips, thinly sliced

1 pound Rutabaga, thinly sliced

2 Tablespoons Butter

4 cloves Garlic, minced or thinly sliced

1 teaspoon Kosher Sea Salt

1/4 teaspoon ground White Pepper

1/4 teaspoon ground Nutmeg

2 cups Whole Milk

1/2 cup Heavy Whipping Cream


  • Melt butter and sauté garlic over medium-low heat for about 2 minutes. Either cook in your baking pan (if it is stovetop safe) or transfer butter and garlic to your baking dish. You will want a standard 9" x 13" or other similar sized baking crock or pan.

  • Mix together salt, pepper and nutmeg.

  • Layer one of the root vegetables over the butter and garlic and dust with some of the salt mixture.

  • Layer next root vegetable, dust with some of the salt mixture.

  • Repeat until all the vegetables have been layered with the salt mixture.

  • Pour milk over layered vegetables slowly so it settles in evenly.

  • Cover and place into oven. I double cover with parchment and a lid.

  • Cook covered for one hour.

  • Uncover, pour cream over all.

  • Bake for an additional 30-40 minutes until lightly browned and tender.

Makes 6 main servings or 12 side servings.

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