Parsnip Gratin with Gruyère and Thyme Recipe

If you’re on the hunt for a cozy, flavorful side dish that feels a little fancy but is actually pretty simple, you’re going to adore this Parsnip Gratin with Gruyère and Thyme Recipe. Imagine tender, thinly sliced parsnips baked in a creamy, garlicky sauce with nutty Gruyère cheese melting on top and fresh thyme brightening every bite — it’s a crowd-pleaser every single time. Stick with me here, because this recipe will quickly become your go-to for holidays or any dinner where you want to impress without fuss.

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Ingredients You’ll Need

Getting the right ingredients makes all the difference with this Parsnip Gratin with Gruyère and Thyme Recipe. I always recommend fresh thyme and full-fat heavy cream for that authentic decadent flavor, and using a mandolin for slicing the parsnips really speeds things up and keeps the slices uniform.

• Parsnips: Choose firm, fresh parsnips free of blemishes; thinner ones slice better and cook more evenly.
• Onion (yellow or white): Adds subtle sweetness and balances the richness; thin slices work best.
• Heavy whipping cream: Don’t substitute with milk or half-and-half — the high fat content is key for a creamy gratin.
• Butter: For greasing the baking dish so the gratin doesn’t stick and browns nicely.
• Fresh nutmeg: Or ground if you can’t find fresh; just a pinch brings a warm, fragrant hint.
• White pepper: A gentle spice that blends seamlessly without overpowering the dish.
• Kosher salt: Seasons the cream perfectly to highlight all the flavors.
• Fresh thyme: The herbaceous brightness that lifts the richness—use a little extra on top for garnish.
• Flour or rice flour: Helps thicken the cream sauce for that luscious texture.
• Garlic: Four large cloves, minced finely for just the right aromatic punch.
• Gruyère cheese: Use a good quality, well-aged Gruyère for the best melt and flavor.

Variations

While this Parsnip Gratin with Gruyère and Thyme Recipe is perfect as is, I love tweaking it every now and then to suit different moods or dietary needs. Feel free to make it your own!

• Herb Twists: I once swapped fresh thyme for rosemary and loved how the piney aroma changed the dish—try other herbs like sage or tarragon to suit your palate.
• Dairy-Free Version: For friends with dairy sensitivities, I experimented with a cashew cream and vegan cheese alternative, though the texture was a bit different—but still tasty!
• Extra Veggies: Adding thin layers of cooked leeks or fennel with the parsnips adds subtle complexity that guests always notice.

How to Make Parsnip Gratin with Gruyère and Thyme Recipe

Step 1: Prepare Your Parsnips and Ingredients

Start by peeling your parsnips and slicing them super thin—about 1/8 inch thick—using a mandolin if you have one. Trust me, this makes all the difference in cooking time and texture. If you don’t have a mandolin, slice as thin as you can with a sharp knife; it’s worth the extra care. Do the same with your onion and grate the Gruyère cheese finely so it melts uniformly.

Step 2: Layer the Dish with Love

Butter a 9 x 13-inch baking dish generously—that buttery base helps the gratin crisp up just right. I also place a sheet pan on the lower oven rack to catch any cream that bubbles over (it happens to me sometimes, better safe than sorry!). Now build your layers: start with parsnips, then a few onions, sprinkle in 2/3 of the Gruyère and thyme. Save the prettiest parsnip slices to top it off beautifully at the end. Don’t worry if the inside layers look a little messy; that cream and cheese will work their magic.

Step 3: Make the Creamy Sauce and Bake

In a saucepan, warm your heavy cream gently—don’t let it boil. Whisk in salt, nutmeg, white pepper, thyme, flour, and minced garlic. The flour helps thicken the cream just enough for that silky texture without making it gummy. Once it’s just about to simmer, pour it evenly over your layered parsnips, angling the pan so the cream seeps into every nook. Top with the remaining cheese, thyme, and a little extra nutmeg. Cover tightly with parchment and foil for a good seal, then bake at 400°F for 45-60 minutes depending on slice thickness—test with a fork; it should go in easily.

Step 4: Brown and Rest

Once your parsnips are tender, take off the foil and bake uncovered for 15 more minutes—this helps the top get golden and bubbly (that’s the best part!). Letting the gratin rest outside the oven for 15-20 minutes before serving is key; it thickens nicely and slices with perfect texture instead of sliding apart like a soupy mess.

How to Serve Parsnip Gratin with Gruyère and Thyme Recipe

Garnishes

I love adding a few fresh thyme sprigs right on top just before serving—it adds a burst of freshness and looks so inviting. Sometimes I also sprinkle a little extra grated Gruyère after baking for more cheesy goodness. If you’re feeling adventurous, a tiny drizzle of good-quality olive oil or a sprinkle of toasted nuts adds crunch and complexity.

Side Dishes

This gratin pairs beautifully with roasted chicken or turkey for a classic combo. For something lighter, I serve it alongside sautéed greens, like spinach or kale, to balance the richness. It also complements a simple green salad dressed in lemon vinaigrette if you want to keep it fresh and bright.

Creative Ways to Present

For holiday dinners or special occasions, I sometimes make mini individual gratins in ramekins—perfect for elegant plating and portion control. Layering the parsnips in a pretty spiral pattern on top adds a beautiful touch that guests always comment on. You can also sprinkle panko breadcrumbs mixed with cheese on the final layer for an extra crunchy top.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge. The gratin keeps well for up to 3 days, though I recommend reheating gently to preserve that creamy texture without drying out or over-browning.

Freezing

This Parsnip Gratin with Gruyère and Thyme Recipe freezes pretty well if you want to make it ahead of time. Freeze it before baking by wrapping tightly in plastic and foil. When you’re ready, thaw overnight in fridge and bake as usual, adding a bit more time if needed to reach fork-tenderness.

Reheating

I reheat leftovers in a 350°F oven covered with foil for about 20-30 minutes, until warmed through. This keeps it creamy without drying out. If it seems a bit thick, a splash of cream or milk stirred in before reheating always revives that silky consistency.

FAQs

Final Thoughts

I absolutely love how this Parsnip Gratin with Gruyère and Thyme Recipe transforms humble root veggies into something special and comforting. It’s my secret weapon when I want a side dish that feels both elegant and rustic, with minimal effort but maximum flavor. Give it a try — you’ll find it’s a dish that people keep asking for again and again, just like my family does. Plus, cooking it feels like a little celebration every time!

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