Parsnip Gratin

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5 from 4 votes

Tender parsnips nestled in a cheesy Gruyère cream sauce with hints of leek and sage and a crispy topping!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American, International

Servings: cups

Calories: 568kcal

Author: Anecia Hero

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 cheese
3 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 parsnips
½ 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 parsnips
2 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

Notes

Yield:

The yield will depend upon the size of baking dish you use.

This recipe as written is made in a 2-quart baking dish (8 x 8 square, 11 x 7 rectangular or 10 x 6 oval) and makes 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 so you will get more servings, but the final gratin will be very thin.

Layering the parsnips

If you want the dish to "look pretty," use the smaller pieces of parsnips on the first two layers; use the biggest slices of parsnips on the top layer

Can't find Gruyère?

Use a block of Swiss cheese; do not use pre-shredded cheese (it has a anti-coagulating coating on it that doesn't bake well)

Heavy cream

Heavy cream is often labeled as "whipping cream," or "heavy whipped cream"

No leeks?

Use shallots or white onion

Checking for doneness

The center of a parsnip is pretty tough, so be sure to check a slice of parsnip from the center when testing for doneness

Serving suggestion

Let this cool a few minutes before you serve it

I recommend cutting the gratin into square servings versus serving it with a serving spoon (the parsnips aren't as tender as potatoes and if you use a big spoon, it doesn't look as pretty)

Nutrition