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Potato and parsnip gratin with thyme and gruyere cheese

Potato and Parsnip Gratin with Thyme & Gruyere Cheese

  • Author: Rafael Gonzalez
  • 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

23 cups cream

11 1/2 cups grated Gruyere cheese



3 sprigs of thyme


  1. Preheat oven to 375°F.
  2. 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.
  3. Layer the parsnips, potatoes, and cheese in a 9×13-inch ovenproof dish. Between every layer, sprinkle salt, pepper, and thyme.
  4. Pour in enough of the hot cream to come about 3/4 of the way up the vegetable layers.
  5. 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.
  6. Allow to stand for a few minutes, then serve.