Description
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.
Ingredients
Scale
- 400 g parsnips
- 1 onion
- 400 ml whipping cream
- Butter (to grease the baking dish)
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- Salt (thyme)
- 1 tbsp flour
- Grated Gruyère cheese
Instructions
- Preheat the oven to 200°C (390°F).
- Peel the parsnips and slice them into thin rounds, using a mandoline if possible.
- Thinly slice the onion and grate the cheese.
- Generously butter an ovenproof dish.
- Add the parsnips, grated cheese, and onion; set aside the nicest parsnip rounds to decorate the top.
- Arrange the slices overlapping.
- In a saucepan, heat the cream and add the salt, nutmeg, thyme, black pepper, and flour.
- When the mixture starts to simmer, pour it over the parsnips.
- Sprinkle the top with cheese, a few thyme leaves, and a pinch of nutmeg.
- Cover with aluminium foil and bake for 50–60 minutes (depending on how thin the parsnip slices are; thicker slices may need more time).
- Remove the foil and pierce with a fork; the parsnips should be al dente.
- Bake uncovered for another 15 minutes, or until well golden.
- Let it rest at room temperature for 15–20 minutes before serving so the gratin sets properly.
- Prep Time: 20 min
- Cook Time: 1 hour
- Category: main dish, gratin
- Cuisine: winter cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal