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Parsnips & Ham au Gratin Recipe

Parsnips & Ham au Gratin Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Parsnips & Ham au Gratin

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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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