Parsnip Gratin with Gruyere and Thyme | by Silvia Fountaine


With Thanksgiving just around the corner I am bombarded with amazing holiday concoctions from talented bloggers around the web.  I came across this Parsnip Gratin recipe featured on Feasting At Home and had to share it with you guys.

By trade, Silvia Fountaine, founder and editor of Feasting At Home, is a caterer and chef; currently operating FEAST, her catering business.  I went ahead and decided to re-post the article.  First, to deviate slightly from common Thanksgiving sides like sweet potatoes and so forth, but mainly because I am in awe of her gorgeous food photography and use of lighting and inspired to teach myself to produce such shots.  Now, all I need is a new camera and a set of foolproof instructions !

So, without further delay …



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2 1/4 lbs parsnips
1 medium onion
3 cups heavy whipping cream
Butter, for greasing pan
1/4 teaspoon fresh nutmeg; or ground
1/4 teaspoon white pepper
1 1/4 teaspoons kosher salt
1 tablespoon fresh thyme
1 tablespoon flour; or rice flour
3 large garlic cloves, minced
6 oz grated Gruyère cheese

Preheat oven to 400 F.

Peel parsnips and using a mandolin, slice into 1/8 thin slices; the thinner the slices the better.  If you don’t have a mandolin, slice them as thinly as possible. Thinly slice the onion. Grate the cheese.

Generously grease a 6×9 inch baking dish with butter.

Layer the parsnips, onion, half of the cheese and thyme; reserving bigger pieces of parsnips for the final layer.  Press down and make sure layers are even.  It’s OK if the inside layers are messy.  Place the last layer of parsnip slices in nice looking overlapping rows.

In a small pot heat three cups whipping cream.  Whisk in salt, nutmeg, the remaining thyme, white pepper, flour and garlic and when it just comes to a simmer, pour over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies.  Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg.

Cover securely with a lid or foil and bake for 50 minutes on the middle rack.  Remove foil, pierce with fork; parsnips should be al dente – if not you may need to bake it longer; covered with foil.  Don’t worry if it seems watery at this point.  Bake uncovered for another 15 minutes or until golden and bubbly.

It is important to let it sit at room temperature for 15-20 minutes before serving; so it sets and thickens.


photo credit: Sylvia Fountaine, via Feasting At Home


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