Gluten-Free Carrot and Parsnip Gratin
Elevate your vegetable side dish game with this irresistible Gluten-Free Carrot and Parsnip Gratin! This comforting, golden-baked casserole combines the earthy sweetness of carrots and parsnips with a creamy, herb-infused sauce, accented by hints of garlic and nutmeg. Topped with a crispy layer of gluten-free breadcrumbs and savory Parmesan cheese, this dish is a feast for both the eyes and the palate. Perfect for those following a gluten-free diet, it’s great for holiday gatherings or as a weeknight indulgence. With minimal prep and a luxurious baked finish, this gratin is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 large carrots
- 3 large parsnips
- 1.5 cups heavy cream
- 0.5 cup gluten-free breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 0.25 teaspoon nutmeg
- 2 minced garlic cloves
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized gratin or baking dish with the tablespoon of unsalted butter and set aside.
Peel the carrots and parsnips and slice them into 1/8-inch thick rounds using a sharp knife or a mandoline for even slices.
In a large mixing bowl, combine the heavy cream, minced garlic, nutmeg, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir in the fresh thyme leaves.
Add the sliced carrots and parsnips to the cream mixture, tossing to coat them evenly.
Layer half of the carrot and parsnip mixture in the prepared baking dish, spreading them out evenly.
Sprinkle half of the grated Parmesan cheese over the vegetable layer.
Add the remaining carrot and parsnip slices over the cheese, then pour any remaining cream mixture from the bowl over the top.
Sprinkle the remaining Parmesan cheese evenly over the top layer.
In a small bowl, combine the gluten-free breadcrumbs with a pinch of salt and pepper to taste. Sprinkle this breadcrumb mixture evenly over the top of the gratin.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the edges are bubbling.
Allow the gratin to rest for about 10 minutes before serving to allow the flavors to meld and the dish to set slightly.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 35.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2438 mg | 52% | |
*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.
