Parsnip Gratin
No images yet!
Log in to upload images!
Ingredients
- Butter, for greasing pan
- 2 ½ lb parsnips, cut crosswise into ⅛-inch thick slices
- 1 medium yellow onion, thinly sliced
- 8 oz Gruyère cheese, grated, divided
- 1 T. Gelson’s organic thyme leaves, divided, plus more for garnish
- 2 ½ c. heavy whipping cream
- 1 ¼ tsp kosher salt
- ¼ tsp ground nutmeg, plus more for the top
- ¼ tsp white pepper
- 1 T. all-purpose flour
- 3 large cloves garlic, minced
Instructions
- Preheat the oven to 400º and set a rack in the middle of the oven.
- Generously grease a baking dish measuring 9 x 13 inches with butter.
- Layer the parsnip and onion slices with ⅔ of the Gruyère cheese and ⅔ of the thyme, reserving the more perfect pieces of parsnip for the final top layer.
- Press down and make sure the layers are even.
- Place the last layer of parsnip slices in overlapping rows.
- In a small saucepan, heat the heavy whipping cream over medium heat.
- Whisk in the salt, nutmeg, remaining thyme, white pepper, flour, and garlic, and bring it to a bare simmer, about 5 minutes.
- Pour the whipping cream mixture over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies.
- Sprinkle the remaining Gruyère cheese, a few more sprigs of thyme, and nutmeg over the top.
- Cover the baking dish with a lid or foil and bake until the parsnips are fork tender, 50 to 60 minutes.
- Remove the foil and bake the mixture until the cheese is golden and bubbly, about 15 minutes more.
- Transfer the gratin to a hot pad, and let it rest for 15 to 20 minutes before serving so it can set up and thicken.
- Note from Annela, Thanksgiving 2019:
- For the cream sauce, I sautéed garlic and herbs with butter before adding the heavy cream.
- And I put cinnamon since we didn’t have any nutmeg
- Butter, for greasing pan
- 2 ½ lb parsnips, cut crosswise into ⅛-inch thick slices
- 1 medium yellow onion, thinly sliced
- 8 oz Gruyère cheese, grated, divided
- 1 T. Gelson’s organic thyme leaves, divided, plus more for garnish
- 2 ½ c. heavy whipping cream
- 1 ¼ tsp kosher salt
- ¼ tsp ground nutmeg, plus more for the top
- ¼ tsp white pepper
- 1 T. all-purpose flour
- 3 large cloves garlic, minced
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Discussion
There are no comments at this time.
Be the first to start the discussion by filling out the comment form.