Recipe

If you’re looking for a warm, indulgent side dish that elevates humble parsnips into something truly special, this Cheesy Parsnip Gratin is your answer. With its creamy texture, cheesy goodness, and subtle sweetness from the parsnips, this dish is perfect for cozy dinners or festive gatherings. Let’s dive into how to make this delicious gratin!

Ingredients

Parsnips: 2 lbs (about 4-5 large parsnips), peeled and thinly sliced

Heavy Cream: 1 ½ cups

Garlic: 3 cloves, minced

Gruyère Cheese: 1 ½ cups, grated

Parmesan Cheese: ½ cup, grated

Butter: 2 tablespoons, for greasing and topping

Fresh Thyme: 1 tablespoon, finely chopped

Nutmeg: ¼ teaspoon, freshly grated

Salt: 1 teaspoon, or to taste

Black Pepper: ½ teaspoon, freshly ground

Breadcrumbs: ½ cup (optional, for extra crunch)

Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9x9-inch baking dish with 1 tablespoon of butter.

Prepare the Parsnips: Peel the parsnips. Using the sharp stainless steel blades of your Geedel Rotary Cheese Grater turn the handle a few times to create thin, even slices (about 1/8-inch thick). The stable suction base keeps everything secure on your countertop, and the food pusher ensures safe handling. This makes quick work of the parsnips for beautiful, uniform layers.

Grate the Cheese: Switch to the cheese grating blade on your Geedel Rotary Cheese Grater. Give it a few effortless turns to get fluffy, perfect Gruyère and Parmesan shreds. The detachable handle lets you grate large batches without fatigue, turning a tedious task into a breeze.

Make the Cream Mixture: In a small saucepan over medium heat, combine the heavy cream, minced garlic, thyme, nutmeg, salt, and pepper. Heat until just simmering, stirring occasionally. Remove from heat and set aside.

Layer the Gratin: Arrange a layer of parsnip slices in the greased baking dish, slightly overlapping them. Pour a small amount of the cream mixture over the layer and sprinkle with a handful of the freshly grated Gruyère and Parmesan. Repeat the layers—parsnips, cream, cheese—until all the parsnips are used, finishing with a generous layer of cheese on top.

Add a Crunchy Topping (Optional): If you like a bit of crunch, sprinkle the breadcrumbs evenly over the top and dot with the remaining 1 tablespoon of butter, cut into small pieces.

Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly, and the parsnips are tender when pierced with a fork.

Serve: Let the gratin rest for 5-10 minutes before serving. This helps the layers set and makes it easier to scoop. Garnish with extra thyme if desired, and enjoy!

Tips and Variations

Choose Fresh Parsnips: Look for firm, smooth parsnips without soft spots. Smaller ones tend to be less woody.

Cheese Variations: Swap Gruyère for cheddar or fontina for a different flavor profile. The Geedel Rotary Cheese Grater handles all types with ease.

Make Ahead: Assemble the gratin a day in advance, cover, and refrigerate. Bake just before serving.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Pro Tip for the Geedel Grater: After use, detach the parts for a quick dishwasher clean-up—saving you precious time in the kitchen!

Conclusion

This Cheesy Parsnip Gratin is the perfect blend of creamy, cheesy, and earthy flavors. The parsnips add a subtle sweetness that pairs beautifully with the nutty Gruyère and sharp Parmesan. It’s a versatile side dish that complements everything from roasted meats to vegetarian mains, making it a must-have for your recipe collection. And with the Geedel Rotary Cheese Grater simplifying the prep, you'll spend less time grating and more time savoring every cheesy bite.