Sweet Potato Parsnip Gratin
Transform your side dish game with this luxurious Sweet Potato Parsnip Gratin, a comforting, cheesy bake that’s perfect for gatherings or holiday feasts. Layers of tender sweet potatoes and earthy parsnips are embraced by a velvety, garlic-infused cream sauce and crowned with golden, bubbly Gruyere cheese, creating a dish that’s as visually stunning as it is delicious. A hint of fresh thyme and freshly grated nutmeg adds warmth and depth, while a parchment paper cover ensures perfectly cooked, melt-in-your-mouth layers. Easy to prepare yet elegant enough for special occasions, this gratin pairs beautifully with roasted meats or stands proudly on its own as a hearty vegetarian centerpiece.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 medium parsnips
- 2 cups heavy cream
- 1.5 cups gruyere cheese, shredded
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg, freshly grated
- 1 sheet parchment paper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
Peel and thinly slice the sweet potatoes and parsnips into 1/8-inch slices using a mandoline or a sharp knife.
In a medium saucepan, heat the heavy cream over medium heat. Add the minced garlic, thyme, salt, pepper, and nutmeg. Stir well and bring to a gentle simmer for 2-3 minutes, then remove from heat.
Layer half of the sweet potatoes and parsnips in the prepared baking dish, slightly overlapping each slice.
Pour half of the garlic-infused cream mixture over the first layer of vegetables. Sprinkle 3/4 cup of shredded Gruyere cheese evenly over the top.
Repeat the layering process with the remaining sweet potatoes, parsnips, cream, and Gruyere.
Create a parchment paper cover by cutting the parchment to the size of the baking dish, then place it directly over the gratin, pressing it gently over the surface. This will help the vegetables cook evenly without drying out.
Bake in the preheated oven for 45 minutes. Then, remove the parchment paper and bake uncovered for an additional 15 minutes, or until the top is golden brown and bubbling.
Remove the gratin from the oven and let it rest for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 31.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1866 mg | 144% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1339 mg | 28% | |
*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.
