Parsnip Caramelized Onion Gratin
Indulge in luxurious comfort with this Parsnip Caramelized Onion Gratin, a decadent twist on the classic potato dish. Thinly sliced parsnips are layered with golden, slow-caramelized onions and bathed in a rich, garlic-infused cream sauce. Parmesan and Gruyère cheeses bring a nutty, melty goodness, while a crispy panko breadcrumb topping adds irresistible texture. Infused with fresh thyme and a touch of savory elegance, this gratin is baked to perfection with a bubbling, golden crust. Perfect for cozy family dinners or as a stunning holiday side dish, this recipe offers a creative way to showcase the natural sweetness of parsnips. Ready in just over an hour, it’s a crowd-pleasing dish your guests will savor.
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Recipe Information
Ingredients
- 6 medium-sized parsnips
- 2 large yellow onions
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 0.5 cup grated Gruyère cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or olive oil.
Peel the parsnips and slice them into thin rounds (about 1/8 inch thick) using a sharp knife or mandoline for even slices. Set them aside.
Thinly slice the onions. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the sliced onions to the skillet and cook, stirring occasionally, for 20-25 minutes until they are golden brown and caramelized. Lower the heat if needed to avoid burning. Remove from heat and set aside.
In a small saucepan, heat the heavy cream over low heat. Stir in garlic, thyme leaves, salt, and black pepper. Heat until warmed through but not boiling, then remove from heat.
In the prepared baking dish, layer half of the sliced parsnips in an even layer. Spread half of the caramelized onions on top. Pour half of the warm cream mixture over the onions. Sprinkle with 1/2 cup grated Parmesan cheese.
Repeat the layers with the remaining parsnips, onions, cream mixture, and another 1/2 cup of Parmesan cheese.
In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of melted butter and the grated Gruyère cheese. Sprinkle this mixture evenly over the top of the gratin.
Cover the baking dish with foil and bake for 30 minutes in the preheated oven.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
Let the gratin rest for 5-10 minutes before serving. Garnish with a few extra thyme leaves if desired.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 152.0 g | 760% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 45.5 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1718 mg | 132% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2880 mg | 61% | |
*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.
