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Creamy Potato-Parsnip Gratin
- 2 1/3 pounds unpeeled Yukon Gold potatoes, scrubbed, cut into 1/8-inch-thick rounds
- 4 Turkish bay leaves
- 1 2/3 pounds large parsnips, peeled, cut into 1/8-inch thick rounds
- 2 cups whipping cream
- 2 cups half and half
Directions:View on Bon Appetit
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