Description
This Parsnip Gratin with Gruyere and Thyme is a rich, creamy, and flavorful vegetarian side dish perfect for holiday gatherings or cozy dinners. Thinly sliced parsnips layered with aromatic thyme, garlic, fresh nutmeg, and melty gruyere cheese create a comforting and elegant dish that bakes to golden bubbly perfection.
Ingredients
Scale
Vegetables
- 2 ¼ – 2 ½ lbs parsnips, peeled and thinly sliced
- 1 medium onion (yellow or white), thinly sliced
Dairy
- 3 cups heavy whipping cream
- Butter, for greasing the pan
- 6-8 ounces Gruyère cheese, grated
Herbs & Spices
- 1 tablespoon fresh thyme
- ¼ teaspoon fresh or ground nutmeg, plus more for sprinkling on top
- ¼ teaspoon white pepper
- 1 ¼ teaspoon kosher salt
Other
- 1 tablespoon flour or rice flour
- 3-4 large garlic cloves, minced
Instructions
- Preheat the oven. Set your oven to 400°F to prepare it for baking the gratin.
- Prepare the vegetables and cheese. Peel the parsnips and slice them into very thin slices (about 1/8 inch) using a mandolin or a sharp knife. Thinly slice the onion and grate the Gruyère cheese.
- Grease the baking dish and set up a catching pan. Generously butter a 9 x 13-inch baking dish to prevent sticking. Place a sheet pan on the oven’s lower rack to catch any overflow during baking.
- Layer the gratin. Begin layering the parsnips and onions in the dish, sprinkling 2/3 of the cheese and 2/3 of the thyme between layers. Save the best parsnip slices for the top layer, arranging them in neat overlapping rows. Press down gently to even out the layers.
- Prepare the cream mixture. In a saucepan, heat the heavy cream over medium heat. Whisk in salt, nutmeg, white pepper, flour, minced garlic, and the remaining thyme. When the mixture just begins to simmer, remove from heat.
- Pour cream over layered vegetables. Slowly pour the hot cream mixture over the layered parsnips and onions, tilting the dish to help the cream reach every corner.
- Add final toppings. Sprinkle the remaining Gruyère cheese, some thyme leaves, and a light dusting of nutmeg on top of the gratin.
- Cover and bake. Seal the dish tightly with parchment paper and foil to create a good seal. Bake on the middle oven rack for 45-60 minutes, or until the parsnips are fork-tender. Longer baking may be required if slices are thicker than 1/8 inch.
- Uncover and brown the top. Remove the foil and parchment, then bake for an additional 15 minutes uncovered until the top is golden and bubbly.
- Rest before serving. Let the gratin sit at room temperature for 15-20 minutes to allow it to set and thicken before slicing and serving.
- Make ahead option. This gratin can be prepared in advance and reheated before serving for convenience.
Notes
- This parsnip gratin is an ideal vegetarian side dish with a creamy, cheesy texture highlighted by aromatic thyme and fresh nutmeg.
- Use heavy cream exclusively for best richness; substituting half and half or milk will affect the texture.
- Slicing the parsnips as thinly as possible ensures even cooking and tenderness.
- Use a mandolin if available for consistent thin slices.
- The baking dish should be sealed tightly during the initial bake to help cook the parsnips thoroughly.
- Allow resting time after baking for the gratin to firm up for cleaner serving slices.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 524
- Sugar: 9.1 g
- Sodium: 482 mg
- Fat: 42.1 g
- Saturated Fat: 25.7 g
- Unsaturated Fat: approximately 15 g
- Trans Fat: 1.1 g
- Carbohydrates: 28.5 g
- Fiber: 6.8 g
- Protein: 10.8 g
- Cholesterol: 128 mg
