This dish encourages you to slow down and slip into the fuzziest socks you own and enjoy the process of connecting with real ingredients. It is happy to join you while the sun descends and won’t get bent out of shape if you share a bottle of wine and light hearted chatter with it over some calm tunes. If you have not tried parsnips before, I would recommend starting with a simpler and less time intensive recipe before taking the plunge. If you’re a seasoned root eater, you’re welcome!
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Parsnip Gratin
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
A comforting and rich parsnip gratin that combines tender parsnips, creamy cauliflower, and melted Gruyère cheese for a delightful root vegetable dish.
Ingredients
- 2-1/2 lb (1.13 kg) parsnips, peeled and very thinly sliced (1/8" thin or thinner)
- 1 large yellow onion, sliced
- 2 tsp olive oil
- 1/2 head cauliflower (2-1/2 cups (600 ml) cauliflower florets)
- 2 cups (480 ml) 2% milk
- 1 tbsp (15 ml) brown rice flour (or all-purpose flour)
- 1-1/2 tsp salt
- Ground black pepper
- 1/4 tsp ground nutmeg
- 1 tbsp (15 ml) dried thyme leaves
- 1 egg
- 7 oz (200 g) aged white cheddar (or gruyere or other good quality cheese), shredded
- 1/2 tbsp (8 ml) butter for greasing a casserole dish
Instructions
- Preheat your oven to 375°F (190°C).
- Steam half a head of cauliflower until soft when poked with a fork, about 10 minutes.
- Peel the parsnips and slice them thinly using a mandolin slicer or carefully slice them very thinly by hand.
- In a skillet, heat 2 tsp of olive oil over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- In a saucepan, heat 2 cups of milk with 1 tbsp of butter over medium heat until the butter is melted and the milk is warm. Stir in salt, pepper, and nutmeg.
- In a baking dish, layer the parsnip slices, steamed cauliflower, and cooked onions. Pour the warm milk mixture over the vegetables.
- Top with 1 cup of grated Gruyère cheese.
- Bake in the preheated oven for 45 minutes to 1 hour, until the top is golden brown and the parsnips are tender when pierced with a fork.
- Let the gratin cool for a few minutes before serving.
Notes
- For best results, use a mandolin slicer to achieve uniformly thin parsnip slices.
- This gratin pairs well with roasted meats or as a standalone vegetarian dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to retain the crispy top layer.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 15
- Carbohydrates: 45
- Fiber: 8
- Protein: 14
- Cholesterol: 40
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- Smooth Parsnip Soup with Crispy Prosciutto
Frequently Asked Questions
Why does this gratin include cauliflower?
Half a head of cauliflower (about 2½ cups of florets) is steamed until soft and then layered into the gratin alongside the parsnips. It adds a creamy, mild body to the dish and helps fill out the layers, complementing the nutmeg-and-thyme-seasoned milk base.
How thin do the parsnip slices need to be?
The recipe calls for 1/8-inch slices or thinner, and the notes specifically recommend using a mandolin slicer to achieve uniformly thin cuts. Even thickness ensures the parsnips cook through at the same rate during the 45-minute to 1-hour bake at 375°F (190°C). 
What kind of cheese works best here?
The recipe calls for 7 oz (200 g) of aged white cheddar as its primary recommendation, but also lists Gruyère and other “good quality” cheeses as alternatives. The instructions specify topping the gratin with 1 cup of the shredded cheese to get the golden-brown crust.
