Parsnip & Potato Gratin

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Whilst I made a batch of roast potatoes to go on our Boxing Day Buffet, I also wanted to make something a little different, so I served a really creamy and delicious Parsnip & Potato Gratin.

To slice the potatoes and the parsnips really thinly, I used the thin slice attachment on my food processor, but you could also use a mandolin – or if you have neither, slice with a knife – but it may take a while! The slices need to be about 3mm thick.

This dish would also work so well for an Easter lunch and I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

Parsnip & Potato Gratin

Parsnip & Potato Gratin


  • 750g potatoes
  • 750g parsnips
  • 300ml double cream
  • 100ml whole milk
  • 1 shallot or small onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • pinch of salt
  • pinch of freshly grated nutmeg (optional)
  • 150g Gruyère cheese, grated


  1. Preheat the oven to 200C/Gas 6.
  2. Peel the potatoes and parsnips and thinly slice using a mandolin or in a food processor using the thin blade attachment.
  3. Pour the cream and milk into a saucepan and add the onion, garlic, salt and nutmeg.
  4. Bring to a simmer and then add the parsnips. Cook for two minutes then add the potatoes and cook for a further 5 minutes.
  5. Put a layer of the potatoes and parsnips into an ovenproof dish and sprinkle with a little cheese, then add the rest of the vegetables on top and pour over any remaining cream sauce. Grate a little more nutmeg if you wish over the top and then sprinkle the remaining cheese.
  6. Cover with foil which you have greased with oil or butter on the side that will touch the gratin and bake for one hour.
  7. Remove the foil and brown the gratin for a further 20 minutes.

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This post is part of Cook, Craft, Create: December 2013, why not check out the other ideas this season?


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