Sweet Potato Parsnip Gratin

Transform your side dish game with this luxurious Sweet Potato Parsnip Gratin, a comforting, cheesy bake that’s perfect for gatherings or holiday feasts. Layers of tender sweet potatoes and earthy parsnips are embraced by a velvety, garlic-infused cream sauce and crowned with golden, bubbly Gruyere cheese, creating a dish that’s as visually stunning as it is delicious. A hint of fresh thyme and freshly grated nutmeg adds warmth and depth, while a parchment paper cover ensures perfectly cooked, melt-in-your-mouth layers. Easy to prepare yet elegant enough for special occasions, this gratin pairs beautifully with roasted meats or stands proudly on its own as a hearty vegetarian centerpiece.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large sweet potatoes
• 3 medium parsnips
• 2 cups heavy cream
• 1.5 cups gruyere cheese, shredded
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon nutmeg, freshly grated
• 1 sheet parchment paper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

Step 2

Peel and thinly slice the sweet potatoes and parsnips into 1/8-inch slices using a mandoline or a sharp knife.

Step 3

In a medium saucepan, heat the heavy cream over medium heat. Add the minced garlic, thyme, salt, pepper, and nutmeg. Stir well and bring to a gentle simmer for 2-3 minutes, then remove from heat.

Step 4

Layer half of the sweet potatoes and parsnips in the prepared baking dish, slightly overlapping each slice.

Step 5

Pour half of the garlic-infused cream mixture over the first layer of vegetables. Sprinkle 3/4 cup of shredded Gruyere cheese evenly over the top.

Step 6

Repeat the layering process with the remaining sweet potatoes, parsnips, cream, and Gruyere.

Step 7

Create a parchment paper cover by cutting the parchment to the size of the baking dish, then place it directly over the gratin, pressing it gently over the surface. This will help the vegetables cook evenly without drying out.

Step 8

Bake in the preheated oven for 45 minutes. Then, remove the parchment paper and bake uncovered for an additional 15 minutes, or until the top is golden brown and bubbling.

Step 9

Remove the gratin from the oven and let it rest for 10 minutes before serving. Garnish with additional fresh thyme if desired.

Nutrition Facts

Serving size	(1367.2g)

Amount per serving	% Daily Value*
Calories	2989.7

Total Fat 235.7g	0%
Saturated Fat 135.6g	0%
Polyunsaturated Fat 2.6g
Cholesterol 697.6mg	0%
Sodium 4352.2mg	0%
Total Carbohydrate 131.4g	0%
Dietary Fiber 23.0g	0%
Total Sugars 31.7g
Protein 58.3g	0%

Vitamin D 36IU	0%
Calcium 1866.5mg	0%
Iron 5.4mg	0%
Potassium 1339.3mg	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: 73.7%

Protein: 8.1%

Carbs: 18.2%