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Parsnip Potato Gratin Recipe

Parsnip Potato Gratin Recipe photo by Taste of Home

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Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida

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Parsnip Potato Gratin Recipe

Prep: 20 min. Bake: 50 min.

Yield: 10 Servings

20 50 70

Ingredients

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

Directions

Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 412 calories, 23 g fat (14 g saturated fat), 84 mg cholesterol, 268 mg sodium, 42 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Parsnip Potato Gratin in Taste of Home November 2011, p89

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Reviews for Parsnip Potato Gratin

Parsnip Potato Gratin

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Reviewed on Nov. 27, 2012 by administrator

This is very good and I have given this to many of my Friends and Family.

Reviewed on Nov. 06, 2012 by alison617

Can I make this the night before and reheat the next day?

Reviewed on May. 03, 2012 by mishore

This is really very, very good. We cut the recipe in half because there are only two of us at this stage in life....... but we did make a huge pan of it when the kids were all over for dinner. Everybody agrees it is a really great recipe, and a nice new twist on the potato gratin classic. My husband adds a few green onions, chopped to give it some color and interest. WE LOVE IT!

Reviewed on Dec. 04, 2011 by CookingSJS

I didn't put as many parsnips in as the receipe called for and it was still very good.

Reviewed on Nov. 01, 2011 by Sugarbearchef

Yum! This was a fun way to try a new exotic veggie. If you don't have parsnips, just potatoes would be good too. The parsnips give it a wonderful flavor though. Our family loved this, the swiss cheese sauce was so good, I'll never buy canned alfredo again. I may try the sauce on macaroni.