Show Subscription Form




Parsnip & Ham au Gratin Recipe
Parsnip & Ham au Gratin Recipe photo by Taste of Home

Parsnip & Ham au Gratin Recipe

Read Reviews (3)
5 3
Publisher Photo
Parsnips, thyme and roasted-garlic soup give this entree a harvest-time feel, while the bread crumbs on top make it rustic and special. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 1 pound parsnips, peeled and sliced
  • 1 pound Yukon Gold potatoes, peeled and sliced
  • 2 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
  • 2/3 cup 2% milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving equals 296 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 1,082 mg sodium, 33 g carbohydrate, 5 g fiber, 15 g protein.

Directions

  1. Arrange the parsnips, potatoes and ham in a greased 13-in. x 9-in. baking dish. Combine the soup, milk, 1/4 cup cheese, thyme and pepper; pour over parsnip mixture.
  2. In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top.
  3. Cover and bake at 375° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender. Yield: 6 servings.
Originally published as Parsnip & Ham au Gratin in Simple & Delicious October/November 2010, p11

Nutritional Facts

1 serving equals 296 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 1,082 mg sodium, 33 g carbohydrate, 5 g fiber, 15 g protein.

Reviews for Parsnip & Ham au Gratin(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 13, 2011

Dh gives it 2 thumbs up! Me too! The only thing i changed was to use Cream of Mushroom and Onion soup instead of mushroom and garlic. Will definately be making again. Parsnips are my fav. veggie and we have lots. Jan.

MY REVIEW
Reviewed Oct. 29, 2010

Fantastic recipe! I prefer parsnips to carrots in a lot of recipes. This is one of my favorite recipes!

MY REVIEW
Reviewed Oct. 17, 2010

I didn't have any parsnips so I just did 2 lbs of potatoes and the family loved it. My husband has told me a couple of times to make sure I save this recipe.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT