Parsnip Gratin with Gruyere and Thyme Recipe
Parsnip Gratin with melty gruyere, garlic, fresh nutmeg, thyme... the perfect vegetarian side dish, great for holidays!
How to Make the Best Parsnip Gratin with Gruyere and Thyme
Parsnip gratin is an elegant and deeply satisfying vegetarian side dish that deserves a place at your holiday table. With its creamy, luxurious sauce infused with fresh thyme, nutmeg, and garlic, this dish transforms humble parsnips into something truly memorable. The combination of melted gruyère cheese and rich heavy cream creates a golden, bubbly top that’s absolutely irresistible.
What makes this recipe particularly special is the balance of flavors and textures. The earthiness of the parsnips pairs beautifully with the nutty, slightly salty notes of gruyère, while the fresh thyme and garlic add aromatic depth. The careful layering technique ensures every spoonful gets a perfect distribution of vegetables, cream, and cheese. This is comfort food at its finest—substantial enough to satisfy even the most discerning palates, yet light enough to serve as an accompaniment to lighter main courses.
The beauty of making this ahead is that it reheats wonderfully, making it ideal for holiday planning. Whether you’re preparing a small family dinner or a large gathering, this parsnip gratin can be made the day before and simply warmed through before serving. The 15-20 minute rest period after baking is crucial—it allows the gratin to set up and achieve that perfect consistency where each serving holds together beautifully.
Parsnip Gratin with Gruyere and Thyme
Parsnip Gratin with melty gruyere, garlic, fresh nutmeg, thyme... the perfect vegetarian side dish, great for holidays!
Ingredients
Main Ingredients
Seasonings & Thickener
Instructions
Preparation
- Preheat oven to 400°F.
- Peel the parsnips and slice them into 1/8-inch thin slices using a mandolin or knife. Thinly slice the onion and grate the cheese.
Assembly
- Generously grease a 9 x 13-inch baking dish with butter. Place a sheet pan on the lower rack to catch any overflow.
- Layer the parsnips and onion with 2/3 of the cheese and 2/3 of the thyme, saving the rest for the top. Reserve the most attractive parsnip slices for the final top layer. Press down to ensure even layers. Arrange the last layer of parsnip slices in nice-looking overlapping rows.
Cooking
- In a saucepan, heat the heavy cream over medium heat. Whisk in salt, nutmeg, remaining thyme, white pepper, flour, and garlic. When it just comes to a simmer, pour it over the layered parsnips, tilting the baking dish to distribute the cream evenly into all the nooks and crannies.
- Sprinkle the remaining cheese over the top, add a few more thyme leaves, and a light dusting of nutmeg.
- Cover tightly with parchment paper and foil (ensure a good seal) and bake for 45-60 minutes on the middle rack until parsnips are fork-tender. (If parsnips are thicker than 1/8 inch, you may need to cook longer with the foil on.)
- Remove foil and bake uncovered for another 15 minutes until golden and bubbly.
- Let rest at room temperature for 15-20 minutes before serving to allow it to set and thicken. Can be made ahead and reheated before serving.
