This delicious Parsnip Gratin is our favourite way to highlight the naturally sweet flavour of parsnips. Sometimes referred to as Dauphinoise Parsnips in our house, this creamy side dish is rich, comforting, and flavoured with a good grating of nutmeg for that extra cosy warmth. It's the kind of bake that feels special but couldn't be simpler to make.
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Dauphinoise: The Definition of Decadence
This recipe is a spin on the classic potato gratin that my husband's family introduced me to - au gratin dishes have been a staple at their dinner table for generations, and it's safe to say they've become one of our favourite things to eat. One day, with a pile of sweet parsnips needing to be used up, the idea struck: why not apply the rich, creamy Dauphinoise concept to this underrated root vegetable?
Traditionally made with thinly sliced potatoes, garlic, cream and cheese, Dauphinoise is the kind of comforting indulgence that makes any meal feel special. And with their natural sweetness and slightly nutty undertones, parsnips take on the creamy sauce beautifully.
Ingredient Notes
Here are the ingredients you'll need to make this creamy Parsnip Gratin:
- parsnips: peeled or rough exterior scrubbed off.
- double cream: heavy cream (or heavy whipping cream), with at least 30% fat. You may replace up to ⅓ of the cream with crème fraîche.
- garlic cloves: minced, or very finely chopped.
- a pinch of nutmeg.
- salt and black pepper.
- Cheddar cheese: it also works exceptionally well with Gruyere cheese.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Preheat the oven to 200°C (400℉).
2. Using a vegetable peeler or a mandolin, slice the parsnips into thin strips lengthways (about 1-2 mm thin slices).
3. In a large bowl, mix the cream with minced garlic, a pinch of nutmeg and salt and black pepper.
4. Place the slices of parsnip into the cream mixture, and mix well to coat.
5. Place ⅓ of the parsnips into an ovenproof dish, top with ⅓ of the grated Cheddar. Top with another ⅓ of parsnips and add another ⅓ of cheese. After adding the last layer of parsnip slices, pour any remaining garlicky cream at the bottom of the bowl all over the parsnips. Then top everything with the remaining cheese.
6. Seal the layered parsnips in the baking dish by covering the top with a large sheet of foil.
TIP: Make sure to use a casserole dish large enough so that the top of the parsnip gratin doesn't touch the foil - otherwise, the cheese will stick to it.
7. Place the parsnip gratin in the oven for 45-50 minutes (cooking time will depend on how thinly you slice your parsnips).
8. Carefully take the aluminium foil off, and check that your parsnips are tender by inserting a sharp knife into the centre. They should be almost cooked at this point if you sliced them thinly enough. Don't worry if the gratin looks a little watery - it will thicken up.
9. Return the uncovered gratin to the oven for another 20 minutes to turn golden brown on top.
10. Rest the gratin for at least 15-20 minutes to allow it to firm up before slicing.
Variations
This Parsnip Gratin is wonderfully adaptable
- Try swapping up to half of the parsnips with other root vegetables like white carrots or neutral potato slices for a subtle twist in flavour and texture.
- For extra depth, layer in sliced onion or fennel - both add a savoury sweetness that pairs beautifully with creamy gratins.
- If you love a crispy topping, sprinkle bread crumbs over the dish before returning it to the oven uncovered for that final bake.
Serving Suggestions
This Parsnip Gratin makes a great side dish for everything from casual dinners to your festive holiday table. It's especially delicious served alongside rich mains like beef tenderloin, slow cooker lamb shoulder, or even gently poached smoked haddock.
And don't forget - leftovers are just as good the next day, warmed up and served with a crisp green salad or more roasted veg.
More Root Vegetable Recipes
Creamy Parsnip Gratin (Dauphinoise Parsnips)
Equipment
- Vegetable Peeler or Mandolin
- Ovenproof dish
Ingredients
- 700 g (1.54 lb) parsnips peeled
- 300 ml (1⅓ cups) double cream heavy whipping cream
- 2 garlic cloves minced
- a pinch of nutmeg
- salt and black pepper
- 100 g (3.53 oz) cheddar cheese grated/ shredded
Instructions
- Preheat the oven to 200°C (400℉).
- Using a vegetable peeler or a mandolin, slice the parsnips into thin strips lengthways (about 1-2 mm thick).
- In a large mixing bowl, mix the cream with minced garlic, a pinch of nutmeg and salt and black pepper.
- Place the parsnips into the cream mixture, and mix well to coat.
- Place ⅓ of the parsnips into an ovenproof dish, top with ⅓ of the grated Cheddar. Top with another ⅓ of parsnips and add another ⅓ of cheese. After adding the last portion of parsnips, pour any remaining garlicky cream at the bottom of the bowl all over the parsnips. Then top everything with the remaining cheese.
- Seal the parsnips in the baking dish by covering the top with a large sheet of foil.
- TIP: Make sure to use a baking dish large enough so that the top of the parsnip gratin doesn't touch the foil - otherwise, the cheese will stick to it.
- Place the parsnip gratin in the oven for 45-50 minutes.
- Carefully take the foil off, and check that your parsnips are tender by inserting a sharp knife into the centre. They should be almost cooked at this point if you sliced them thinly enough. Don't worry if the gratin looks a little watery - it will thicken up.
- Return the uncovered gratin to the oven for another 20 minutes to brown on top.
- Rest the gratin for at least 15-20 minutes to allow it to firm up before slicing.
Nutrition
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