If you are looking for a vegetarian side dish that is rich, delicious and perfect for special occasions or holidays, look no further than this parsnip gratin with gruyere and thyme. Parsnips are root vegetables that have a sweet, earthy and complex flavor that pairs well with the nutty and melty gruyere cheese and the fragrant thyme. This recipe will show you how to make a parsnip gratin that is creamy, cheesy and satisfying.
Ingredients
- 2 1/4 – 2 1/2 lbs of parsnips
- 1 medium onion (yellow or white)
- 3 cups of heavy whipping cream (do not use milk or half and half)
- Butter for greasing the pan
- 1/4 tsp of fresh nutmeg (or ground), plus more for sprinkling
- 1/4 tsp of white pepper
- 1 1/4 tsp of kosher salt
- 1 tbsp of fresh thyme, plus more for sprinkling
- 1 tbsp of flour or rice flour
- 3 cloves of garlic, minced
- 6 oz of gruyere cheese, grated
Instructions
- Preheat the oven to 400°F and peel the parsnips. Use a mandoline to slice them into thin slices (about 1/8 inch thick). If you don’t have a mandoline, slice them as thinly as you can with a knife. Thinly slice the onion as well and grate the cheese.
- Grease a 6×9 inch baking dish with butter and start layering the parsnips, onion, half of the cheese and half of the thyme. Press down to make the layers even and save some of the larger and nicer parsnip slices for the top layer. Arrange them in neat and overlapping rows.
- In a small pot, heat the heavy cream over medium heat and whisk in the salt, nutmeg, white pepper, flour, garlic and the remaining thyme. Bring it to a simmer and then pour it over the layered parsnips, tilting and shaking the dish to make sure the cream covers all the gaps.
- Sprinkle the remaining cheese over the top, along with some more thyme leaves and nutmeg. Cover the dish with a lid or foil and bake for 50 minutes on the middle rack of the oven.
- Remove the lid or foil and check if the parsnips are tender with a fork. If not, you may need to bake them longer with the lid or foil on (this depends on how thick your parsnip slices are). Don’t worry if it looks watery at this point, it will thicken as it bakes and rests.
- Bake for another 15 minutes uncovered or until golden and bubbly. Let it sit at room temperature for 15-20 minutes before serving so it sets and thickens.
Enjoy your parsnip gratin with gruyere and thyme as a hearty and flavorful side dish that will impress your guests or family.
