Using parsnips is a bit unexpected for a holiday dinner, but it’s a root vegetable that pairs nicely with potatoes. It’s also in abundance during the fall season. Latinos call it the “white carrot”.
It makes a nice Thanksgiving surprise side dish, but it’s even better the following day!
Be sure to save some for yourself!Print
Potato and Parsnip Gratin with Thyme & Gruyere Cheese
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
Parsnips don’t often show up in a holiday dinner, but they pair nicely with potatoes and the result is this crowd-pleasing side dish.
1 pound parsnips, peeled and thinly sliced
1 pounds potatoes, peeled and thinly sliced
2–3 cups cream
1–1 1/2 cups grated Gruyere cheese
3 sprigs of thyme
- Preheat oven to 375°F.
- Add the cream to a pot and heat until hot. You need enough cream to come about 3/4 of the way up the vegetable layers.
- Layer the parsnips, potatoes, and cheese in a 9×13-inch ovenproof dish. Between every layer, sprinkle salt, pepper, and thyme.
- Pour in enough of the hot cream to come about 3/4 of the way up the vegetable layers.
- Place in the preheated oven and cook until the vegetables are tender and can be pierced easily with a fork, about 45-50 minutes. The top should be a nice golden brown.
- Allow to stand for a few minutes, then serve.
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