Parsnip Gratin
Parsnip Gratin is a delicious and healthy alternative to the traditional “potatoes au gratin.” Tender parsnips (often referred to as “white carrots”) are layered with Gruyère cheese, leeks, cream and sage, then topped with a crispy golden bread crumb topping! This side dish pairs beautifully with ham, turkey, chicken or beef.
If you’ve walked by this “white carrot” at the grocery store, but never really considered it, this recipe will change your mind. The rich, savory flavor of this winter root vegetable pairs beautifully with just about anything-beef, turkey, chicken, pork or fish.
What’s a parsnip?
A parsnip is a winter root vegetable that is in the carrot family – technically the “Apiaceae” family which hosts a number of flowering plants like dill, coriander, celery and cumin.
What do parsnips taste like?
The flavor of a parsnip is earthy, nutty and slightly sweeter than a carrot.
I try to sneak this low carb vegetable casserole in at Thanksgiving or Christmas dinner because we have enough carbs already from the cornbread dressing, candied sweet potatoes and mashed potatoes.
This parsnip gratin recipe uses simple ingredients and is a great way to get a healthy vegetable side dish on the table. It’s also loaded with nutrients and vitamins, is relatively inexpensive, so it’s perfect for a crowd!
Ingredients and Substitutes for Parsnip Gratin
The ingredients for parsnip gratin are pretty simple. Use a 2-quart baking dish.
- Parsnips -3 pounds
- Gruyere cheese -Swiss is a good substitute
- Leeks -if you don’t have leeks, substitute with shallots or a sweet onion
- Heavy cream
- Butter – I recommend unsalted because each layer is salted individually
- Ground sage
- Salt and pepper – I use white pepper, which is a tad bit stronger than black pepper, but you can use either!
- Breadcrumbs-finely ground plain breadcrumbs
How to make Parsnip Gratin
- Butter a 2-quart baking dish and preheat oven to 375ºF degrees
- Rinse and peel the parsnips with a potato peeler; cut parsnips into thin sliced rounds.
- Cut the leek bulb (the root area) and tough green leaves off the leek; separate leeks and rinse thoroughly; Note: you’re only going to use the middle part of the leek; throw away the root end and the end of the tough green leaves
- Place a single layer of the smaller parsnips in the pan; add 1/3 of the leeks, 1/3 of the Gruyère cheese, 1/3 of the cream; lightly season with 1/3 of salt, white pepper and sage; repeat layers two more times ending with cheese on top
- Cover with foil and bake
- While the parsnips are baking, make the gratin topping: pour breadcrumbs into a mixing bowl and add melted butter; combine well and sprinkle the topping over the parsnips
- Broil 3-5 minutes or until top is golden brown and crispy; allow to rest 5 minutes before serving
Recipe tips
- This recipe fills a 2-quart baking dish and yields about 4-6 servings
- Use a super sharp knife or a mandolin to slice the parsnips; cut about 1/4″ inch
- Cut the smaller pieces (the skinny part of the parsnip) into 1/2″ – 1/4″ inch pieces – just make sure they’re about the same size so they’ll cook evenly
- Use the smaller pieces on the first two layers; use the nice big round pieces on the top for a pretty gratin
- The center or core of the parsnip is rather tough, so be sure to check the center of a slice of parsnip when determining doneness
For best results, allow it to cool a bit before serving, then slice the gratin into square servings versus using a serving spoon (sliced pieces look better)
Yield
The yield will also depend upon the size of baking dish you use. This recipe is made in a 2-quart baking dish (8 x 8 square, 11 x 7 rectangular or 10 x 6 oval) and yields about 4-6 cups of parsnip gratin. Keep in mind that, as a side dish, it is highly unlikely anyone would eat a whole cup of this, so it’s safe to say you’ll get about 10-12 half-cup servings out of this recipe. If you use a 9 x 13, the parsnip gratin will be much thinner but yield more servings.
Make ahead and storage
Make parsnip gratin ahead of time; just assemble everything except the topping. Cover with plastic wrap or aluminum foil and refrigerate for up to 3 days – cooked or uncooked. When ready to serve, place foil covered dish in 375ºF oven and bake until parsnips are fork tender or heated throughout. When done, remove from the oven, add the butter/breadcrumb mixture to the top (optional), return to oven under the broiler for 2-3 minutes.
Serving suggestions
These white winter root vegetables are ideal as a potato substitute. Serve as a side dish with beef tenderloin, or with roasted chicken, baked ham or pot roast! I usually add this savory dish to my Thanksgiving menu in addition to green bean casserole and carrot souffle!
Variations
Parsnips pair well with savory herbs like sage, thyme and rosemary. You can also serve mashed parsnips, just like you’d serve mashed rutabagas. Just boil them then mash them with some butter, a touch of sage, salt and pepper and you’re done!
If you’re looking for a creamy winter side dish, this parsnip gratin with Gruyère, leeks and sage is a delicious complement to any entree! It pairs beautifully with turkey, ham and beef!
Related recipes
- Mashed Rutabaga
- Scalloped Potatoes
- Homemade Cream Style Corn
- Pan Roasted Corn
- Candied Sweet Potatoes
- How to Season and Cook Southern Greens
- How to Season and Cook Purple Hull and Black Eyed Peas
- Cheesy Cauliflower
- Carrot Souffle
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Parsnip Gratin
Equipment
- Sharp knife or mandolin
- 2 quart baking dish , 8 x 8 square, 11 x 7 rectangular or 10 x 6 ovel
Ingredients
- 3 pounds parsnips ,peeled and sliced to ¼"-inch thickness
- 1 cup chopped leeks ,(about 1 large leek)
- 12 ounces Gruyère cheese, shredded , or Swiss cheese
- ½ cup heavy cream (divided into thirds for each layer)
- 1 tablespoon butter , to grease baking dish
- 1½ teaspoons ground sage (divided into thirds for each layer)
- 1 teaspoon salt (add ⅓ teaspoon to each layer)
- 1 teaspoon white pepper (add ⅓ teaspoon to each layer)
- ½ cup breadcrumbs
- 2 tablespoons butter
Instructions
- Preheat oven to 375ºF; Butter baking dish; rinse and peel parsnips and slice into ¼"-inch slices; clean and finely dice leeks; shred cheese3 pounds parsnips, 1 cup chopped leeks, 1 tablespoon butter, 12 ounces Gruyère cheese, shredded
- Layer the smaller pieces of parsnips in the prepared baking dish (See Recipe Notes); Sprinkle ⅓ of the leeks over the parsnips, then add ⅓ of the cheese
- Season with ⅓ of each of the following:1 teaspoon salt, 1 teaspoon white pepper, 1½ teaspoons ground sage
- Drizzle ⅓ of the heavy cream over the parsnips½ cup heavy cream
- Repeat process two more times, ending up with cheese on the top
- Cover with foil and bake for 50 minutes or until parsnips are fork tender; remove from oven
- Melt butter and combine with breadcrumbs; sprinkle over parsnips2 tablespoons butter, ½ cup breadcrumbs
- Turn oven to broil; remove foil from dish; return parsnips to oven and broil for 3-5 minutes until the cheese (and/or breadcrumbs) are golden brown
- Let dish rest for 5 minutes before serving
