This creamy parsnip gratin bakes into a golden, bubbling side dish with a gentle sweetness and melt-in-the-mouth layers.

Simple pantry ingredients, a quick sauce, and a short rest time make it slice neatly every time.

Perfect Winter Dish : Parsnip gratin

If you’re into earthy root vegetables, this parsnip gratin is going to win you over.

I first made it with leftover parsnips after a parsnip mash, and it turned into a new favourite.

The key is simply knowing how to cook parsnips well: thin slices, a creamy sauce that clings, and a good rest after baking so it sets nicely.

At home, I love serving it alongside roasted meat, this time it was roast leg of lamb, and everyone went back for seconds.

For a festive feel, I’ll often add a refreshing homemade drink on the side, like a zero-alcohol mocktail or an orange spritz.

And if you think you don’t like parsnips, don’t write them off yet: the recipe and the baking make all the difference.

When they’re in season, they’re always on my shopping list.

Ingredients for this creamy gratin

400 g parsnips: peeled, sliced into thin rounds for even cooking.
1 onion: finely sliced for a gentle savoury base.
400 ml whipping cream (heavy cream): makes the sauce rich and stable in the oven.
Butter (for greasing the dish): helps prevent sticking and adds flavour.
1 tbsp flour: lightly thickens the sauce so the gratin isn’t runny.
¼ tsp ground nutmeg: classic with creamy bakes; use a light hand.
¼ tsp black pepper: adds warmth and balance.
Salt + thyme (optional): season thoughtfully, salt can make parsnips release water.
Grated Gruyère: reliable melt and browning (use more or less to taste).

Preheat the oven to 200°C / 390°F.
Peel the parsnips, then slice them into very thin rounds (a mandoline works best for even slices).
Thinly slice the onion and grate the cheese.
Generously butter an ovenproof baking dish (or skillet).
Combine most of the parsnip slices with the sliced onion and a handful of grated cheese.
Set aside the nicest parsnip rounds to arrange on top.
Layer the dish, slightly overlapping the parsnip rounds for a neat finish.
In a saucepan, warm the cream and whisk in salt, nutmeg, thyme, black pepper, and flour.
When the cream just starts to simmer, pour it over the parsnips.

Top with more cheese, a few thyme leaves, and a pinch of nutmeg.
Cover tightly with foil and bake for 50–60 minutes
- (thinner slices cook faster; thicker slices may need longer).
Remove the foil and test with a fork: the parsnips should be tender with a slight bite.
Bake uncovered for 15 minutes, or until the top is deeply golden.
Rest for 15–20 minutes at room temperature before serving so the gratin sets and slices cleanly.

Creamy, tender layers: the parsnip slices soften into a melt-in-the-mouth texture.
Golden, cheesy top: a lightly crisp, bubbly crust that adds contrast.
Smooth, rich sauce: the cream thickens slightly as it bakes, so it coats the slices instead of running.
Mild, gently sweet flavour: parsnips have a natural sweetness that becomes more noticeable in the oven.
Balanced savoury notes: onion and thyme add warmth, while pepper keeps it from tasting “too sweet.”
Nutmeg finish: a subtle, cosy spice that makes the whole dish taste more rounded and comforting.

Slice parsnips thinly so they cook through without steaming.
If you pre-cook parsnips, drain well (and pat dry if needed).
Keep the sauce slightly thick (the flour helps it cling).
Salt lightly and preferably toward the end—salt draws water out of parsnips.
Always rest after baking: the sauce sets and stops sliding.

Cream: full-fat is best; lighter cream works but may need extra thickener.
Flour: swap for cornstarch (gluten-free thickener).
Lighter version: use half cream, half milk (keep a thickener so it stays creamy).
Lactose-free: lactose-free cream + lactose-free cheese.
Dairy-free: oat/soy cooking cream + a dairy-free melt/grate (expect a slightly different gratin crust).

Reheat: oven is best (keeps it creamy). Cover to warm through, then uncover briefly to re-crisp the top. de même épaisseur pour une cuisson uniforme, et ajustez le sel selon le fromage choisi.
Make ahead: assemble, cover, refrigerate, then bake when needed.
Fridge: 24-48 hours, well covered.

Parsnip + potato: more familiar, extra comforting (try 50/50 slices).
Parsnip + sweet potato: sweeter, colourful, very soft (again 50/50 works well).
Keep slices the same thickness so everything cooks evenly.