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Potato and Parsnip Gratin

Rated as 4.43 out of 5 Stars

"Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish."
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Ingredients

1 h servings 212 cals
Original recipe yields 6 servings

Directions

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  1. Place potatoes and parsnips in a bowl of cold water. Watch Now
  2. Preheat oven to 375 degrees F (190 degrees C). Place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish. Watch Now
  3. Slice potatoes very thin using a mandoline slicer. Watch Now
  4. Layer 1/3 potato slices into the bottom of the prepared baking dish. Season with salt and black pepper. Sprinkle a few thyme leaves onto potato slices and a light dusting of Parmigiano-Reggiano cheese. Spoon about 3 tablespoons creme fraiche over cheese. Watch Now
  5. Thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. Repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, Parmigiano-Reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. Dust with salt. Arrange last 1/3 potato slices on top and season with salt. Watch Now
  6. Pour chicken broth over potato-parsnip layers about 3 tablespoons at a time. Shake dish gently to eliminate air bubbles. Gently spread remaining 2 tablespoons creme fraiche over the potatoes. Sprinkle cayenne and remaining Parmigiano-Reggiano cheese over the top. Watch Now
  7. Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour. Watch Now

Nutrition Facts


Per Serving: 212 calories; 16 g fat; 12.9 g carbohydrates; 6.2 g protein; 55 mg cholesterol; 358 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was the time I've used parsnip. I like them a lot - made the recipe almost, I used heavy cream instead of creme fraiche. Really good and nice new side choice for us. I will make this aga...

Most helpful critical review

I cooked this for over an hour and still the potatoes where hard. The sauce was super watery, that may be my fault as I did not dry off the mandolin sliced potatoes and parsnips as they came out...

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This was the time I've used parsnip. I like them a lot - made the recipe almost, I used heavy cream instead of creme fraiche. Really good and nice new side choice for us. I will make this aga...

This was actually my favorite dish on Thanksgiving, surprisingly! The sauce was delicious, and though the parsnips didn't necessarily add any substantial flavor, their texture was nice. Would de...

Loved it! This is not your typical Gratin. The flavors from the thyme and creme fraiche really came through for me and you won't even know the parsnips are there. Chef John is right about the p...

Found pre-made creme fraiche at Safeway so didn't bother making homemade. Everything made exactly as directed. First time using a mandolin slicer so of course took a piece off my finger. Duh!...

The taste was beyond good! Will make it again and again! I cut everything very fine.

I cooked this for over an hour and still the potatoes where hard. The sauce was super watery, that may be my fault as I did not dry off the mandolin sliced potatoes and parsnips as they came out...

I cannot wait to make this dish again. It was perfect as a side compliment to our main dish. I did saute the aromatics before adding them, and I did add a touch more thyme than stated. Great ...

Huge hit at family dinner!! Must try this!