I'm cooking at 6000+ elevation. I am making a gratin with potatoes, celery root and parsnips. Do you recommend parboiling everything first?

I have about an hour of oven time while the turkey is resting. Using stock and cream for the liquid.

Marjan Safinia
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1 Comment

Amanda S. November 25, 2015
I don't think parboiling is necessary (especially since your vegetables are sliced thinly in a gratin). Just follow the recipe but bake the dish a little longer than stated, 5 to 10 minutes to start—and if the top gets dark, just cover and keep it in there until bubbly throughout!
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