Parsnip Gratin With Gruyere And Thyme Recipe

I tried this parsnip gratin on a lazy weekend and to be honest it blew my mind with its crazy creamy and cheesy layers, and I never thought parsnips could be that epic but trust me, it’s a total game changer.

I love how this recipe uses thinly sliced parsnips, heavy cream and Gruyere cheese to create a nutrient packed dish. I think garlic and thyme add antioxidants and flavor, while nutmeg, salt and pepper round out the profile.

I use butter to greese the dish for a hearty meal.

Ingredients

• Parsnips: Root vegetables high in fiber, add subtle sweetness and nutritious crunch.
• Heavy cream: Provides richness and smooth texture, though high in calories it makes dish creamy.
• Gruyere: Adds nutty, salty flavor with protein punch, melty and delicious but a bit heavy.
• Garlic: Infuses bold aroma and flavor, a tiny ingredient that really packs a punch.
• Thyme: Offers a fresh, earthy note and antioxidants, subtly enhancing overall taste.

Ingredient Quantities

• 2 lbs parsnips, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyere cheese
• 2 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1/4 tsp ground nutmeg
• Salt to taste
• Freshly ground black pepper to taste
• Butter for greasing the baking dish

How to Make this

1. Preheat your oven to 375°F and grease a baking dish with some butter.

2. Peel the parsnips and slice them thinly so they cook evenly.

3. In a bowl, mix the heavy cream with the minced garlic, fresh thyme leaves, ground nutmeg, salt and pepper.

4. Arrange a layer of sliced parsnips in the bottom of the dish.

5. Pour a little of the cream mixture evenly over the parsnips and then sprinkle some of the grated Gruyere cheese on top.

6. Continue layering the parsnips, cream mixture and cheese until all the ingredients are used up, finishing with a layer of cheese.

7. If needed, adjust the seasoning with a bit more salt and pepper between layers.

8. Place the baking dish in the oven and bake for about 40 to 45 minutes until the parsnips are soft and the top is browned and bubbly.

9. Take out the dish and let it cool for a few minutes before serving.

Equipment Needed

1. Oven – you gotta have one to preheat to 375°F
2. Baking dish – something you can coat with butter for the layered parsnips
3. Mixing bowl – needed to mix heavy cream, garlic, thyme, nutmeg, salt, and pepper
4. Vegetable peeler – for peeling the parsnips before slicing
5. Sharp knife and cutting board – essential for slicing the parsnips thinly
6. Whisk or fork – to mix the cream and seasonings really well
7. Grater – for the Gruyere cheese

That should cover all the equipment you need to pull this together.

FAQ

• Q: Can I use a different type of cream if I dont have heavy cream?
  
  A: Yes, you can substitute with half-and-half but the dish might be a bit less creamy.
• Q: Is it okay to use another cheese instead of Gruyere?
  
  A: Sure, you can use Swiss cheese or even a mild cheddar, just be aware that it might taste a little different.
• Q: How do I know when the gratin is ready to come out of the oven?
  
  A: The top should be nicely browned and the parsnips tender when you poke them with a fork.
• Q: Can I use dried thyme if i dont have fresh?
  
  A: Yes, you can but use about 2/3 of the fresh amount since dried herbs are more concentrated.
• Q: What if I dont like nutmeg, can it be left off?
  
  A: Absolutely, nutmeg adds a subtle warm flavor but the dish will still be tasty without it.

Parsnip Gratin With Gruyere And Thyme Recipe Substitutions and Variations

• Parsnips: You can use carrots or turnips in place of parsnips for a different but still tasty twist
• Heavy Cream: If you dont have heavy cream on hand, mix 1 and 3/4 cup whole milk with 1/4 cup melted butter. This works well for the gratin
• Gruyere: Swiss cheese or Emmental can be used if Gruyere is too hard to find without changing the flavor completely
• Fresh Thyme: Dried thyme can be used instead just use half the amount since its more potent

Pro Tips

1. Try using a mandoline slicer or a very sharp knife to get the parsnips sliced thin and even. This helps them cook more uniformly and makes every bite just right.
2. Mix the cream, garlic, thyme, nutmeg, salt and pepper together and let it sit for a few minutes. This gives the flavors some time to mix up so they really pop when you serve it.
3. When you’re layering the parsnips, cream and cheese, be careful with the seasoning. Taste a little of the mix first if you can, so you know you’re not adding too much salt or pepper in each layer.
4. For a seriously golden top without burning the cheese, cover the dish with foil for most of the baking time then take it off towards the end to let it brown just right.