Print Options

Back to Parsnip Potato Gratin >

Include these items:

Select reviews >

Taste of Home Logo

Parsnip Potato Gratin

 Parsnip Potato Gratin
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida
10 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.