Carrot and Parsnip Gratin

Elevate your side dish game with this luscious Carrot and Parsnip Gratin, a perfect blend of rustic root vegetables and indulgent creamy layers. Thinly sliced carrots and parsnips are blanketed in a velvety cheese sauce made with Gruyère, Parmesan, and a hint of garlic and thyme, then topped with a golden, crispy breadcrumb crust. This comforting dish combines seasonal flavors with a luxurious texture, making it an ideal accompaniment for holiday feasts or cozy family dinners. Ready in just over an hour, this gratin balances earthy sweetness with rich umami, offering a show-stopping addition to your table. Perfect for anyone looking for hearty vegetarian side dish ideas or elegant root vegetable recipes!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams carrots
• 500 grams parsnips
• 50 grams unsalted butter
• 30 grams all-purpose flour
• 500 milliliters whole milk
• 100 milliliters heavy cream
• 150 grams grated Gruyère cheese
• 50 grams grated Parmesan cheese
• 2 cloves garlic
• 1 tablespoon fresh thyme leaves
• 0.25 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams breadcrumbs
• 1 tablespoon olive oil

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with butter and set aside.

Step 2

Peel the carrots and parsnips. Slice them thinly using a knife or a mandoline. Aim for uniform thickness to ensure even cooking.

Step 3

In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes to form a roux.

Step 4

Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking, stirring often, until the mixture thickens and comes to a simmer.

Step 5

Stir in the heavy cream, grated Gruyère cheese, finely minced garlic, fresh thyme leaves, ground nutmeg, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.

Step 6

In the prepared baking dish, layer half of the sliced carrots and parsnips. Pour half of the cheese sauce over the vegetables, making sure they are well coated.

Step 7

Repeat the layers with the remaining vegetables and cheese sauce.

Step 8

In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin.

Step 9

Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden brown and crispy.

Step 10

Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This helps it set and makes it easier to slice.

Step 11

Serve the carrot and parsnip gratin warm as a delicious side dish.

Nutrition Facts

Serving size	(2024.9g)

Amount per serving	% Daily Value*
Calories	3121.3

Total Fat 188.0g	0%
Saturated Fat 101.7g	0%
Polyunsaturated Fat 6.4g
Cholesterol 482.6mg	0%
Sodium 7056.5mg	0%
Total Carbohydrate 259.3g	0%
Dietary Fiber 36.6g	0%
Total Sugars 79.6g
Protein 106.2g	0%

Vitamin D 256.9IU	0%
Calcium 2867.6mg	0%
Iron 11.5mg	0%
Potassium 4342.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 13.5%

Carbs: 32.9%