Parsnip Potato Gratin Recipe
Parsnip Potato Gratin Recipe photo by Taste of Home

Parsnip Potato Gratin Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 10 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Parsnip Potato Gratin in Taste of Home November 2011, p89

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Reviewed Nov. 8, 2013

"I used smoked gruyere. The onions must have been very sweet as I thought it was too sweet. I'll use less onion next time, and try and find an onion that is not so sweet."

Reviewed Nov. 27, 2012

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

Reviewed Nov. 6, 2012

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

Reviewed May. 3, 2012

"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 Dec. 4, 2011

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

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