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Source: Campbell's Recipes
Tagged With: 12 servings
Potato and Parsnip Gratin with Bacon
If you've never tried parsnips, here's your chance. This creamy baked gratin, accented with bacon, basil and lots of Swiss cheese, is so scrumptious you'll be craving parsnips again and again.
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Serves: 12 servings
Prep Time: 30 minutes
Cook Time: 2 hours
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Vegetable cooking spray
24 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)
2 1/2 cups shredded Swiss cheese (about 10 ounces)
3 tablespoons butter, melted
3 cups heavy cream
1 teaspoon ground black pepper
4 medium baking potato (about 10), peeled and thinly sliced lengthwise
2 cups grated Parmesan cheese (about 8 ounces)
6 parsnip, peeled and thinly sliced lengthwise
1 pound bacon, cooked and crumbled (about 1 cup)
Chopped fresh basil leaves

Heat the oven to 325°F.  Spray a 3-quart shallow baking dish with the cooking spray.
Stir the cracker crumbs, 1/2 cup Swiss cheese and the butter in a medium bowl.  Stir the heavy cream and black pepper in another medium bowl.
Arrange half the potatoes in the baking dish, overlapping slightly.  Pour half the cream mixture over the potatoes.  Sprinkle with half the Parmesan cheese and half the Swiss cheese.  Arrange half the parsnips over the cheese, overlapping slightly. Sprinkle with half the bacon.  Repeat the layers.  Sprinkle with the cracker crumb mixture.
Bake for 1 hour and 30 minutes or until the vegetables are tender.  Sprinkle with the basil.

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