Creamy Parsnip and Parmesan Gratin Recipe

There are dishes that earn their place on the table through sheer, unapologetic comfort — and this parsnip gratin is one of them. Parsnips don't always get the attention they deserve, which is a shame, because when you slice them thin, layer them with cream, garlic and thyme, and finish them under a blanket of Parmesan, they become something quietly extraordinary. This is the kind of side dish that upstages the main.

Why This Parsnip Gratin Works

Parsnips bring a natural sweetness and earthiness that cream amplifies rather than masks. Parmesan adds salt, depth and that irresistible golden crust. Together they make a creamy parsnip gratin that's far greater than the sum of its parts — and far simpler to make than it looks.

Ingredients (Serves 1–2)

• 250g parsnips, peeled and thinly sliced
• 100ml double cream
• 50ml whole milk
• 1 small garlic clove, finely minced
• ½ tsp fresh thyme leaves (or ¼ tsp dried)
• 40g Parmesan, grated
• Butter, for greasing
• Sea salt and freshly ground black pepper
• Optional: a pinch of freshly grated nutmeg

Method

Prepare
Preheat the oven to 180°C (160°C fan). Grease a small baking dish with butter.

Make the sauce
Combine the cream, milk, garlic, thyme, salt and pepper in a small saucepan. Heat gently until just warm — don't let it boil.

Layer
Arrange half the parsnip slices in the dish, overlapping slightly. Pour over half the cream sauce and scatter with half the Parmesan. Repeat with the remaining parsnips, sauce and cheese.

Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10–15 minutes until the top is golden and bubbling.

Rest and serve
Leave to rest for a few minutes before serving — it firms up slightly and the flavours settle. Excellent alongside roasted meats or a simple green salad.

Cook's Notes

A pinch of nutmeg in the cream sauce adds warmth without announcing itself. Half parsnip, half potato works well if you want to stretch the dish or soften the parsnip flavour slightly. Leftovers reheat well covered in a low oven with a splash of cream.

This parsnip gratin is also part of my growing Veg, Fruit & Pulses collection — stuffed peppers, roasted tomato tarts, bean salads, chickpea bowls, and the odd tagine, cooked at Casa Adora and on the road in Spain.
This parsnip gratin is also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef