Parsnip Gratin Recipe (2024)

Tasty! A great "Surprise Vegetable" for Thanksgiving. But...I had to lower the caloric count, so I replaced the cream with whole milk. Still loved it!

I have taken to using fat-free 1/2 & 1/2 in place of heavy cream. True, I have to thicken it (usually with tapioca starch--my daughter's allergic to corn starch), and it works pretty darn well.

I made this for Thanksgiving as a side dish. It was good the first day but better the next day. Definitely don't be stingy on the salt. The parsnips make a nice mix with the potatoes. Used Yukon gold potatoes which turned out beautifully. Did not feel that it was too rich. Used a mandolin to slice the potatoes and parsnips.

I threw in a few cloves of garlic, a tablespoon of butter, salt and pepper and corn starch into the half and half while it warmed. I took the tip about salt & pepper between layers of parsnips and potatoes and doubled the fresh thyme. This was superb. A decadent accompaniment to a steak dinner with a lovely tempranillo. Can't wait to serve this to guests whenever we can have people safely over for dinner again.

Grease the dish, I/2 parsnips, 1/2 potatoes, optional mushrooms, 1/2 thyme, 1/2 cheese. Repeat. I used a sprinkle of S & P after each parsnip and potato layer. Serves 6-8, depending of serving size.

I made this with all parsnips. Due to that (I assume), I added 20 minutes to the oven time so that they were softer. It’s a very rich dish, so my wife and I have been reheating in the microwave after day 1. We had it for 4 meals! Yummy. My wife isn’t a huge fan of parsnips, but this one she likes for sure.

To use up what I had on hand, I used only parsnips as I didn’t have potatoes and Parmesan cheese instead of Gruyere. I used a bit less salt to counterbalance the Parmesan. It honestly was delicious! Will make again!

I used parsnips but replaced the potatoes with turnips. It was really good. One word of advice, though, is allow the dish to sit for at least 15 minutes after cooking. Otherwise it will be a bit runny.

I am concerned that the parsnips and the potatoes cook at different rates, but others seem to have gotten good results. Thanks

I have buttermilk, sour cream & yogurt, but no regular cream. Would it turn out inedible if I used one or the other of these instead of the correct ingredient (cream)?

LizAdded leeks cooked in butter to each layer. Subbed whole milk for the cream. Added a sprinkling of flour in each layer to help thicken. And probably doubled the cheese. No regrets :)Marina Del RayI threw in a few cloves of garlic, a tablespoon of butter, salt and pepper and corn starch into the half and half while it warmed. I took the tip about salt & pepper between layers of parsnips and potatoes and doubled the fresh thyme. This was superb.

I threw in a few cloves of garlic, a tablespoon of butter, salt and pepper and corn starch into the half and half while it warmed. I took the tip about salt & pepper between layers of parsnips and potatoes and doubled the fresh thyme. This was superb. A decadent accompaniment to a steak dinner with a lovely tempranillo. Can't wait to serve this to guests whenever we can have people safely over for dinner again.

Added leeks cooked in butter to each layer. Subbed whole milk for the cream. Added a sprinkling of flour in each layer to help thicken. And probably doubled the cheese. No regrets :)

Halved recipe and used golden potatoes which were apparently not starchy enough. Sauce a bit runny and potatoes a little underdone.

I made this for Thanksgiving as a side dish. It was good the first day but better the next day. Definitely don't be stingy on the salt. The parsnips make a nice mix with the potatoes. Used Yukon gold potatoes which turned out beautifully. Did not feel that it was too rich. Used a mandolin to slice the potatoes and parsnips.

Grease the dish, I/2 parsnips, 1/2 potatoes, optional mushrooms, 1/2 thyme, 1/2 cheese. Repeat. I used a sprinkle of S & P after each parsnip and potato layer. Serves 6-8, depending of serving size.

Used red potatoes. sliced both parsnips & potatoes w/ #4 Quisinart slicing blade. Soaked a heaping 1/2 cup of dehydrated fresh harvested sliced porchini mushrooms in @ 1 cup of boiled water, layered them in with parsnips & potatoes, then mixed the reserved liquid with only 1 1/2 cups cream. Used a good amount of fresh thyme leaves, unchopped. Fabulous.

How many people does this recipe serve?

I am confused. How many layers, and does the cheese only go on the top?

I have taken to using fat-free 1/2 & 1/2 in place of heavy cream. True, I have to thicken it (usually with tapioca starch--my daughter's allergic to corn starch), and it works pretty darn well.