Parsnip Gratin

Name: Parsnip Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 2.5 cups cauliflower; 2 1/2 pounds parsnips; 1/2 medium yellow onion; 2 tsp olive oil; 1 cup 2% milk; 2 Tbsp (30ml) gluten-free all-purpose flour**; 1 tsp sea salt; ¼ tsp ground nutmeg; 1 Tbsp dried thyme leaves; 2 large eggs; 7 ounces aged white cheddar; ½ Tbsp butter for greasing a casserole dish

User Reviews

5.0

54 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
10 servings
Calories
197 kcal
Course
Side Dish
Cuisine
American

Parsnip Gratin

Tyler Espinosa

Report

Creamy parsnip gratin is an amazing unique take on potatoes au gratin for a tasty side dish. Mix it up with your favorite cheeses!

Share:

I Made This!

40 people made this

Print

11 people printed this

Save this

32 people saved this

Ingredients

Servings

2.5 cups cauliflower chopped and steamed
2 1/2 pounds parsnips peeled and very thinly sliced (1/8” thin or thinner)
1/2 medium yellow onion finely chopped
2 tsp olive oil or avocado oil
1 cup 2% milk or whole milk, see note*
2 Tbsp (30ml) gluten-free all-purpose flour**
1 tsp sea salt to taste
¼ tsp ground nutmeg
1 Tbsp dried thyme leaves
2 large eggs
7 ounces aged white cheddar shredded, or gruyere or other good quality cheese
½ Tbsp butter for greasing a casserole dish

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Steam half a head of cauliflower until soft when poked with a fork (about 5 to 8 minutes). Drain the cauliflower and set aside to cool.
Over medium heat, sauté the sliced onion in a couple teaspoons of oil until fragrant and beginning to turn translucent, about 5 minutes.
Once the cauliflower is cool, combine the steamed cauliflower, milk, flour, salt, nutmeg and thyme in a blender. Blend until combined
Crack the egg into the cauliflower/milk mixture and blend just enough to combine (this should make just over 3 cups worth of mixture).
Preheat the oven to 400 degrees.
Cover the casserole dish with foil and bake for 50 minutes. Remove the casserole dish from the oven, discard the foil.
Put the casserole dish back in the oven (uncovered) and bake an additional 15 to 20 minutes or until golden brown. Allow the dish to sit 10 minutes so before you serve.

Notes

Original recipe from Feasting at Home: http://www.feastingathome.com/2012/11/parsnip-gratin-with-gruyere-and-thyme.html
*or use full-fat canned coconut milk
**Or brown rice flour or regular all-purpose flour