Gratin Of Potatoes And Parsnips
A comforting gratin featuring layers of tender potatoes and parsnips, enhanced with onions, Parmesan, and cream for a rich, savory side perfect for family dinners.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a large (9 x 12-inch) baking dish with 1 tablespoon of butter.
- Arrange one-third of the potato slices in the bottom of the dish.
- Add half of the parsnip slices on top of the potatoes.
- Scatter half of the onion slices over the parsnips.
- Drizzle with a third of the melted butter.
- Sprinkle with 1/2 teaspoon salt and a generous grinding of black pepper.
- Repeat the layers: one-third of potatoes, remaining parsnips, remaining onions.
- Again, drizzle with a third of the melted butter, salt, and pepper.
- Finish with the remaining potato slices arranged evenly on top.
- Pour the remaining melted butter over the top layer.
- Sprinkle with the remaining salt, pepper, and Parmesan cheese.
- Pour the light cream over the layered vegetables, ensuring it just comes to the surface.
- If needed, add up to 2 cups of chicken stock to cover the vegetables.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbling.
Tips & Substitutions
For a richer flavor, consider using a mix of heavy cream and milk instead of light cream. You can also substitute the red potatoes with Yukon Gold for a creamier texture. Adding garlic or thyme between the layers can enhance the dish further. If you're short on time, precooked parsnips can be used, but adjust baking time accordingly.
Serving Suggestions
This gratin pairs beautifully with roasted meats or a simple green salad, such as K. K.'S Favorite Salad, to balance the richness. For an American-style meal, serve alongside turkey or chicken recipes. It also makes a hearty vegetarian main dish or a side for a holiday feast.
Storage & Reheating
Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 20-25 minutes or until heated through. You can also microwave individual portions, but the oven will help maintain the crispy top.
Nutrition & Diet Analysis (per serving)
Each serving of Gratin Of Potatoes And Parsnips contains roughly 434 calories, with 14g protein, 104g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (128% of the Daily Value), iron (67% of the Daily Value), and potassium (47% of the Daily Value). Note that it is relatively high in sodium, at 1337mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gratin ahead of time?
Yes, you can assemble the gratin a day in advance. Cover it tightly with foil and store it in the refrigerator. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed. This helps ensure even cooking.
What can I substitute for light cream?
If you want a lighter option, you can use half-and-half or a combination of whole milk and a bit of sour cream for creaminess. For a dairy-free version, consider using coconut cream or cashew cream, adjusting the flavors with a little nutmeg or garlic for depth.
How do I know when the gratin is done?
The gratin is done when the top is golden brown and bubbling, typically after about an hour of baking. You can also insert a knife or fork into the center; if it slides in easily, the potatoes and parsnips are tender and fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).