Parsnip Gratin with Gruyere and Thyme

If you’re looking for a side dish that brings warmth, comfort, and a touch of elegance to your table, this Parsnip Gratin with Gruyere and Thyme is the answer. Creamy Parsnip Gratin with Gruyere and Thyme blends rich cheese and herbs for a comforting, savory side dish everyone will love. The combination of tender parsnips, melted Gruyere, and fresh thyme makes every bite irresistible and perfect for cozy dinners or special occasions.

Why You’ll Love This Recipe

• Comfort Food Classic: Parsnip Gratin with Gruyere and Thyme is creamy and cheesy, providing pure comfort in every forkful.
• Simple to Make: With just a handful of ingredients, this recipe comes together quickly without sacrificing flavor.
• Elegant Side Dish: It elevates humble parsnips into a gourmet delight suitable for holiday feasts or casual dinners.
• Fresh Herb Infusion: The thyme adds a subtle earthy aroma that perfectly complements the richness of the Gruyere cheese.
• Versatile and Adaptable: Whether you want to add creaminess, swap cheeses, or add a crunchy topping, this gratin is easy to customize.

Ingredients You’ll Need

Every ingredient in this Parsnip Gratin with Gruyere and Thyme recipe plays a vital role in creating a harmonious and delicious dish. These simple but essential components work together to ensure balanced flavor, creamy texture, and an appealing golden crust.

• Parsnips: The star vegetable with a sweet, nutty flavor and firm texture perfect for gratin.
• Gruyere cheese: A rich, slightly nutty cheese that melts beautifully, giving the gratin a creamy, indulgent finish.
• Fresh thyme: Adds a fragrant, herbal note that cuts through the richness and enhances depth of flavor.
• Heavy cream: Provides velvety softness and helps achieve the luscious sauce that binds everything together.
• Garlic: Infuses subtle aromatic warmth without overpowering the dish.
• Salt and pepper: Basic seasonings that bring out all the natural flavors in the parsnips and cheese.
• Butter: Used to grease the baking dish and adds a bit of extra richness to the gratin top.

Variations for Parsnip Gratin with Gruyere and Thyme

Don’t hesitate to experiment with your Parsnip Gratin with Gruyere and Thyme. It’s easy to tailor this recipe to suit dietary needs, ingredient availability, or simply your taste buds’ desires.

• Swap the Cheese: Try cheddar or fontina instead of Gruyere for a different melt and flavor profile.
• Dairy-Free Version: Use coconut cream and dairy-free cheese substitutes for a plant-based option.
• Add Crunch: Top with toasted breadcrumbs or crushed nuts to give a delightful crispy texture.
• Herb Variations: Experiment with rosemary, sage, or parsley to change the herbal scent and taste.
• Mix Root Vegetables: Combine parsnips with potatoes, carrots, or turnips to add color and variety.

How to Make Parsnip Gratin with Gruyere and Thyme

Step 1: Prepare the Parsnips

Peel the parsnips and slice them thinly and evenly—about 1/8-inch thick. This ensures they cook uniformly and absorb the creamy sauce perfectly.

Step 2: Infuse the Cream

In a small saucepan, gently warm the heavy cream with crushed garlic cloves and fresh thyme sprigs. Let it simmer for a few minutes so the cream picks up the herbs’ aroma without boiling.

Step 3: Layer the Gratin

Grease your baking dish with butter, then start layering half of the parsnip slices. Sprinkle a portion of grated Gruyere cheese over the layer and season lightly with salt and pepper. Repeat with remaining parsnips and cheese.

Step 4: Pour the Cream and Bake

Strain the infused cream to remove garlic and thyme, then pour it evenly over the layered parsnips. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, until the top turns golden and bubbly and the parsnips are tender when pierced.

Step 5: Rest and Serve

Allow the gratin to rest for 5-10 minutes before serving to let the layers set and maximize creaminess with every forkful.

Pro Tips for Making Parsnip Gratin with Gruyere and Thyme

• Thin, Even Slices: Use a mandoline for consistently thin slices, which ensures even cooking and smooth texture.
• Quality Cheese Matters: Opt for real Gruyere rather than pre-shredded or processed cheese for the best melting and flavor.
• Don’t Overcrowd the Pan: Spread parsnip slices in an even layer to prevent sogginess and promote ideal browning.
• Infuse Slowly: Heat the cream gently with garlic and thyme to get that subtle, rich flavor without overwhelming the dish.
• Let It Rest: Resting the gratin keeps it from being overly runny and allows flavors to meld beautifully.

How to Serve Parsnip Gratin with Gruyere and Thyme

Garnishes

A sprinkle of fresh thyme leaves or finely chopped chives on top adds a fresh burst of color and herbaceous flavor right before serving.

Side Dishes

This gratin pairs wonderfully with roasted meats like chicken or pork, and pairs nicely with crisp green salads or steamed vegetables to balance its richness.

Creative Ways to Present

Serve the gratin in individual ramekins for an elegant touch or as a hearty centerpiece in a shallow baking dish to show off the gorgeous golden crust and creamy layers.

Make Ahead and Storage

Storing Leftovers

Store leftover Parsnip Gratin with Gruyere and Thyme in an airtight container in the fridge for up to 3 days. Gently reheat to preserve creaminess and texture.

Freezing

This dish freezes well—wrap it tightly with foil or place in a freezer-safe container before freezing for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, uncovered, to revive the golden crust and warm the gratin through evenly.

FAQs

Can I use other cheeses besides Gruyere?

Absolutely! Cheeses like Emmental, Fontina, or even sharp cheddar work well as substitutes, though each brings a slightly different flavor and melt quality.

Are there vegan alternatives to this gratin?

Yes, you can replace heavy cream with coconut or cashew cream and use plant-based cheese for a vegan-friendly Parsnip Gratin with Gruyere and Thyme variation.

How thin should I slice the parsnips?

Slicing parsnips about 1/8-inch thin ensures they cook evenly and absorb the creamy sauce nicely without becoming mushy.

Can I prepare this dish in advance?

Definitely! You can assemble the gratin a day ahead, keeping it covered in the fridge, then bake it fresh when ready to serve.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently in the oven to maintain its creamy texture.

Final Thoughts

Try this Parsnip Gratin with Gruyere and Thyme for your next meal and discover how simple ingredients can create something truly special. Its creamy, cheesy layers combined with fragrant thyme make it a memorable side dish that everyone will go back for seconds. Whether it’s a holiday feast or a weekday dinner, this gratin brings a little extra warmth and love to the table.

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