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Parsnip Gratin with Gruyere and Thyme

Parsnip Gratin with Gruyere and Thyme
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Parsnip Gratin with Gruyere and Thyme is a creamy, cheesy, and elegant side dish featuring tender parsnips baked with rich Gruyere cheese, fresh thyme, and garlic-infused cream. Perfect for cozy dinners or special occasions, this gratin offers a comforting texture with a golden, bubbly crust and a fragrant herb infusion, making it a delightful addition to any meal.

Ingredients

Scale

Vegetables

  • 2 pounds parsnips, peeled and sliced thinly (about 1/8 inch thick)

Cheese and Dairy

  • 1 1/2 cups Gruyere cheese, grated
  • 1 1/2 cups heavy cream
  • 2 tablespoons butter (for greasing the baking dish and topping)

Herbs and Seasonings

  • 3–4 fresh thyme sprigs
  • 2 garlic cloves, crushed
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Parsnips: Peel the parsnips and slice them thinly and evenly—about 1/8-inch thick. This will ensure they cook uniformly and absorb the creamy sauce perfectly.
  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.
  3. Layer the Gratin: Grease your baking dish with butter. Then, layer half of the parsnip slices evenly in the dish. Sprinkle a portion of grated Gruyere cheese over this layer and season lightly with salt and freshly ground black pepper. Repeat with remaining parsnips and cheese.
  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 is golden and bubbly and the parsnips are tender when pierced with a fork.
  5. Rest and Serve: Allow the gratin to rest for 5-10 minutes before serving. This resting time lets the layers set and ensures each forkful is creamy and flavorful.

Notes

  • Use a mandoline slicer for thin, even parsnip slices to ensure even cooking.
  • Opt for real Gruyere cheese instead of pre-shredded for better melting and flavor.
  • Spread the parsnip slices evenly in the baking dish to avoid sogginess and promote browning.
  • Heat the cream slowly with garlic and thyme to infuse flavor without overwhelming the dish.
  • Let the gratin rest after baking to avoid a runny texture and to meld the flavors beautifully.

Nutrition

Keywords: parsnip gratin, gratin with gruyere, creamy parsnip side dish, thyme herb gratin, cheesy gratin, gluten free side dish

Find it online: https://juliaglam.com/parsnip-gratin-with-gruyere-and-thyme/