Menu
Parsnip Potato Gratin Parsnip Potato Gratin
Carrots Au Gratin Carrots Au Gratin
Sweet Potatoes and Parsnips Sweet Potatoes and Parsnips
Scalloped Potatoes and Carrots Scalloped Potatoes and Carrots
Carrots and Pineapple Carrots and Pineapple
Carrots and Snow Peas Carrots and Snow Peas
Roasted Potatoes, Carrots & Leeks Roasted Potatoes, Carrots & Leeks
Sweet Corn and Potato Gratin Sweet Corn and Potato Gratin
Potato and Mushroom Gratin Potato and Mushroom Gratin
Butternut Squash and Kale Gratin Butternut Squash and Kale Gratin
Carrot Potato Casserole Carrot Potato Casserole
Mashed Carrots and Turnips Mashed Carrots and Turnips
Carrot Parsnip Stir-Fry Carrot Parsnip Stir-Fry
Au Gratin Peas and Potatoes Au Gratin Peas and Potatoes
Parmesan Potatoes Au Gratin Parmesan Potatoes Au Gratin
Mashed Potatoes with Carrot Mashed Potatoes with Carrot
Carrot-Parsnip Bisque Carrot-Parsnip Bisque
Ginger Beets and Carrots Ginger Beets and Carrots
Carrot Casserole Carrot Casserole
Brussels Sprouts & Cauliflower Gratin Brussels Sprouts & Cauliflower Gratin

Carrot, Parsnip and Potato Gratin

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

Updated: Sep. 13, 2023
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Carrot, Parsnip and Potato Gratin
Carrot, Parsnip and Potato Gratin Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 pound medium carrots, thinly sliced
  • 1/2 pound medium parsnips, peeled and thinly sliced
  • 1/2 pound Yukon Gold potatoes, peeled and thinly sliced
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup half-and-half cream
  • 1/4 cup heavy whipping cream

Directions

  1. Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. or 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts

3/4 cup: 141 calories, 6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein.