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Parsnip & Ham au Gratin

 Parsnip & Ham au Gratin
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
6 ServingsPrep: 20 min. Bake: 1 hour

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

Directions

  • 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.
  • In a small bowl, combine the bread crumbs, butter and remaining
  • cheese. Sprinkle over top.
  • Cover and bake at 375° for 40 minutes. Uncover; bake 20-25
  • minutes longer or until potatoes are tender. Yield: 6 servings.
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.