Name: Parsnip and Potato Gratin
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Cuisine: France
Ingredients: 400 oz ofparsnip; 400 oz ofpotatoes; 1 onion; 2 garlic; 2 eggs; 25 cup oflow-fat milk; 2 crème fraîche; nutmeg; 1 olive oil; 80 oz ofgrated Gruyère cheese (or Comté, Cantal, or Parmesan for a change!)

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Updated on 06 September 2025 by

falbala

5 reviews 4.1 : Very good

Diet

Gluten-free Vegetarian

Level

Easy

Calories

101 calories/100g

Preparation

15 minutes

Cooking

45 minutes

Here is my recipe for a parsnip and potato gratin. It’s sort of a “modern take on gratin Dauphinois,” where parsnips join the potatoes.

For those unfamiliar with this vegetable, the parsnip is a white root vegetable. It’s larger than a carrot and has a milder, slightly sweet flavor. This root vegetable is often used in soups, purées, or roasted in the oven. Parsnips pair wonderfully with potatoes, thanks to their flavor and texture.

This gratin is very easy to make and absolutely delicious. It owes this to its topping made with eggs and crème fraîche, with a subtle hint of nutmeg. The whole dish is topped with golden, crispy cheese—simply irresistible 😋

There’s no better way to introduce your children to this “almost forgotten” vegetable: the parsnip.

I hope you’ll be tempted by this recipe for parsnip and potato gratin. If so, I hope you enjoy it!

Thank you in advance for your comments!

For

people

Add to shopping list

14.1 oz of parsnip
14.1 oz of potatoes
1 onion
2 garlic
2 eggs
1 ¾ cup of low-fat milk
2 crème fraîche
nutmeg
1 olive oil
2.8 oz of grated Gruyère cheese or Comté, Cantal, or Parmesan for a change!

1
Peel the parsnips, slice them into thin strips using a mandoline, and cut them into pieces about 2 inches apart.
Blanch them in boiling water for 10 minutes.
2
Preheat the oven to 200°C.
3
Peel the potatoes, then cut them into thin strips.
Peel the onion and slice it into rings.
4
Peel the garlic and slice it into thin strips.
Combine all the vegetables with the blanched parsnips in a salad bowl.
5
Grease a baking dish and arrange the vegetables in it.
6
Crack the egg into a mixing bowl.
Add the milk and cream, season with salt and pepper, add a little grated nutmeg, and mix well.
7
Pour this mixture over the vegetables and sprinkle with grated cheese.
8
Cover with parchment paper and bake at 200°C for 30 minutes.
Remove the parchment paper 10 minutes before the end of baking so the cheese browns nicely without burning.
9
Take it out of the oven and serve it piping hot!