Carrot and Parsnip Gratin
Indulge in the ultimate comfort food with this Carrot and Parsnip Gratin, a creamy and irresistibly cheesy side dish that’s perfect for cozy dinners and holiday feasts alike. Layers of sweet, earthy carrots and parsnips are bathed in a luscious Gruyère-infused béchamel sauce, enhanced with garlic, fresh thyme, and a hint of nutmeg for a touch of warmth. Topped with a golden, crispy crust of Parmesan breadcrumbs, this gratin strikes the perfect balance between creamy decadence and crunchy texture. With its vibrant flavors and stunning presentation, this dish is a sophisticated twist on classic vegetable casseroles. Ideal for feeding a crowd, it’s both elegant enough for special occasions and comforting enough for weeknight meals. Perfectly suited for fall and winter menus, this dish will win over vegetarians and carnivores alike.
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Recipe Information
Ingredients
- 500 grams carrots
- 500 grams parsnips
- 50 grams unsalted butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 100 milliliters heavy cream
- 150 grams grated Gruyère cheese
- 50 grams grated Parmesan cheese
- 2 cloves garlic
- 1 tablespoon fresh thyme leaves
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with butter and set aside.
Peel the carrots and parsnips. Slice them thinly using a knife or a mandoline. Aim for uniform thickness to ensure even cooking.
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking, stirring often, until the mixture thickens and comes to a simmer.
Stir in the heavy cream, grated Gruyère cheese, finely minced garlic, fresh thyme leaves, ground nutmeg, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
In the prepared baking dish, layer half of the sliced carrots and parsnips. Pour half of the cheese sauce over the vegetables, making sure they are well coated.
Repeat the layers with the remaining vegetables and cheese sauce.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden brown and crispy.
Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This helps it set and makes it easier to slice.
Serve the carrot and parsnip gratin warm as a delicious side dish.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 7056 mg | 307% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 79.6 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2868 mg | 221% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4342 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
