Parsnips & Ham au Gratin Recipe

5 1 3
Parsnips & Ham au Gratin Recipe
Parsnips & Ham au Gratin Recipe photo by Taste of Home
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Parsnips & Ham au Gratin Recipe

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5 1 3
Publisher Photo
Parsnips, thyme and roasted-garlic soup give this entree a harvesttime feel, while the bread crumbs on top make it rustic and special. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Parsnips & Ham au Gratin in Simple & Delicious October/November 2010, p11

Nutritional Facts

1 each: 296 calories, 12g fat (6g saturated fat), 45mg cholesterol, 1082mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 15g protein.

  • 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
  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 Parsnips & Ham au Gratin in Simple & Delicious October/November 2010, p11

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MY REVIEW
Jan2 User ID: 116031 108008
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."

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