Parsnip Gratin

By Mark Bittman

Parsnip Gratin
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
1 hour 15 minutes
Rating
4(183)
Comments
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Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Featured in: Root Vegetable Recipes

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Ingredients

  • 1pound parsnips
  • 1pound potatoes
  • Enough hot cream to come about ¾ of the way up the vegetable layers
  • 1 to 1½cups of grated Gruyere
  • A sprinkling of salt
  • A sprinkling of pepper
  • A sprinkling of thyme
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

190 calories; 9 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 8 grams protein; 357 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375.

  2. Step 2

    Put 2 or 3 cups of cream in a pot and heat until it's hot.

  3. Step 3

    Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere

  4. Step 4

    Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.

  5. Step 5

    Pour in enough hot cream to come about ¾ of the way up the vegetable layers.

  6. Step 6

    Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.

  7. Step 7

    Let stand for a few minutes, then serve.

Ratings

4 out of 5
183 user ratings
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Comments

Ann from Sonoma

Tasty! A great "Surprise Vegetable" for Thanksgiving. But...I had to lower the caloric count, so I replaced the cream with whole milk. Still loved it!

Kim J

I made this for Thanksgiving as a side dish. It was good the first day but better the next day. Definitely don't be stingy on the salt. The parsnips make a nice mix with the potatoes. Used Yukon gold potatoes which turned out beautifully. Did not feel that it was too rich. Used a mandolin to slice the potatoes and parsnips.

SuAyres

I have taken to using fat-free 1/2 & 1/2 in place of heavy cream. True, I have to thicken it (usually with tapioca starch--my daughter's allergic to corn starch), and it works pretty darn well.

Ella

How thick should I slice the potatoes and parsnips?

rick

Delicious. Followed Marina’s advice and put a couple crushed bulbs of garlic in the cream while heating it. Also greased the pan and added dots of butter on every other layer. Layered in this order: Half the parsnips, sprinkled salt, pepper, thyme, dots of butter; Half the potatoes, sprinkled salt, peeper, half the Gruyère; repeat each layer; pour in garlic cream.

Gary Walters

I made this with all parsnips. Due to that (I assume), I added 20 minutes to the oven time so that they were softer. It’s a very rich dish, so my wife and I have been reheating in the microwave after day 1. We had it for 4 meals! Yummy. My wife isn’t a huge fan of parsnips, but this one she likes for sure.

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