Description
A rich and creamy Parsnip Gratin with melty Gruyere cheese, garlic, fresh nutmeg, and thyme. This vegetarian side dish is perfect for holiday dinners or any special occasion, featuring thinly sliced parsnips baked in a luscious cream sauce until golden and bubbly.
Ingredients
Scale
Vegetables
- 2 ¼ – 2 ½ lbs parsnips, peeled and thinly sliced
- 1 medium onion (yellow or white), thinly sliced
- 3-4 large cloves garlic, minced
Dairy
- 3 cups heavy whipping cream
- 6-8 ounces Gruyere cheese, grated
- Butter for greasing the pan
Seasonings
- 1/4 tsp fresh or ground nutmeg, plus more for sprinkling on top
- 1/4 tsp white pepper
- 1 1/4 tsp kosher salt
- 1 tablespoon fresh thyme, divided
- 1 tablespoon flour or rice flour
Instructions
- Preheat oven: Set your oven to 400°F to ensure it reaches the right temperature while you prepare the ingredients.
- Prepare the vegetables: Peel the parsnips and slice them very thinly, ideally about 1/8 inch thick, using a mandolin if you have one. Thin slices will cook faster and more evenly. Thinly slice the onion and grate the Gruyere cheese.
- Grease the baking dish: Generously butter a 9 x 13-inch baking dish to prevent sticking. Place a sheet pan on the lower oven rack to catch any potential overflow during baking.
- Layer the gratin: Begin layering parsnips and onions in the baking dish, alternating with 2/3 of the grated Gruyere and 2/3 of the thyme leaves. Reserve some thyme and cheese for the top. Use the nicest parsnip slices for the final top layer and arrange them neatly in overlapping rows. Press down gently to create even layers.
- Prepare the cream sauce: In a saucepan, heat the heavy cream over medium heat. Whisk in the kosher salt, nutmeg, white pepper, flour, minced garlic, and the remaining thyme. Heat until just simmering, stirring to dissolve the flour and infuse the flavors.
- Assemble and bake covered: Pour the warm cream mixture evenly over the layered parsnips, tipping the dish slightly to let the cream fill all spaces. Sprinkle the remaining Gruyere, thyme leaves, and a bit of nutmeg on top. Cover tightly with parchment paper and aluminum foil to seal in moisture. Bake on the middle oven rack for 45 to 60 minutes until the parsnips are tender when pierced with a fork. If slices are thicker, extend baking time as needed.
- Bake uncovered to brown: Remove the foil and parchment, then bake uncovered for an additional 15 minutes or until the top is golden brown and bubbly.
- Rest and serve: Allow the gratin to rest at room temperature for 15 to 20 minutes before serving, which helps it set and thicken for perfect slices. This dish can also be made ahead and reheated before serving.
Notes
- This gratin is a delicious vegetarian side dish that’s perfect for holiday meals.
- Using heavy cream is essential for the creamy texture; avoid substituting with half-and-half or milk.
- Thinly slicing the parsnips ensures even cooking and a tender texture.
- Resting the gratin before serving allows it to firm up for easier portioning.
- You can prepare this dish ahead of time and reheat it gently before serving.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 524
- Sugar: 9.1 g
- Sodium: 482 mg
- Fat: 42.1 g
- Saturated Fat: 25.7 g
- Unsaturated Fat: 15.3 g
- Trans Fat: 1.1 g
- Carbohydrates: 28.5 g
- Fiber: 6.8 g
- Protein: 10.8 g
- Cholesterol: 128 mg
