These Au Gratin Parsnips are a modern take on a classic recipe! Parsnips are layered with creamy gruyere cheese and baked to golden perfection in a sage cream sauce. An absolutely delicious side dish recipe to serve alongside roasted chicken, steak, or roast beef!
Let’s talk about parsnips.
I know, I know. It’s so sexy I might as well list a disclaimer for this article, some people may not be able to handle it.
But really…PARSNIPSSSSS. The carrot’s creamy colors cousin is pretty similar to the orange root veg we’re all familiar with. They’re both sweet, both crunchy, and both are delicious served raw, steamed, baked, or roasted.
Which is INCREDIBLY evident in this recipe.
I’m truly shedding a tear of happiness that you’re reading this article, interested in parsnips (did I make it exciting for you, baby?), and that you’re considering making this recipe. Because let me tell you:
YA NEED TO.
If these gorgeous, mouth-water-inducing photos don’t convince you enough, let me get in to all the warm, cheesy, gooey details.
I’m really getting after this taboo talk, aren’t I?
What is Au Gratin?
A dish that is served “au gratin” simply means that the dish is topped with seasoned breadcrumbs and cheese, and baked until bubbling and golden. You’re likely very familiar with Au Gratin Potatoes, which are arguably one of the most addictively simple recipes using the most basic ingredients.
Good news! Au Gratin Parsnips aren’t much different:
The Ingredients
Taking a note out of the AGP (Au Gratin Potato) handbook, we’re sticking to the basic components that make up au gratin:
- Cheese (we’re using gruyere)
- Cream (we’re subbing half and half and whole milk)
There a handful more ingredients, of course, but the basic method includes layering the components of the dish, covering them in the cream, topping it with cheese, and baking until it’s a golden dream like so:
Is your mouth watering yet? Told ya.
I add sage to the cream mixture to offer a cozy herby kick, and top with rosemary for some bright color and flavor. Top as you please!
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Au Gratin Parsnips
Ingredients
- 1 1/2 lbs parsnips,
- 1/2 yellow onion
- 8 oz gruyere cheese
- 1 cup half and half
- 1 cup whole milk
- 1/2 tsp salt
- 4 tsp minced garlic
- 3-4 sage leaves
- pinch nutmeg
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees. Wash and peel parsnips. Slice parsnips as thin as you can - a mandolin slicer works great here. See below for my favorite handheld version, which makes slicing super simple! Slice onion at the same width.
- In a 9 by 9 baking dish that's been sprayed with cooking spray, thinly arrange parsnips and onion. Layer with gruyere cheese, reserving a 1/2 cup for the topping.
- In a small saucepan, combine half and half, whole milk, salt, garlic, sage leaves, and nutmeg over medium heat to a simmer. Heat for 5 minutes. Remove from heat and allow to steep for an additional 5 (longer will result in a stronger sage flavor). Pour mixture evenly over parsnips and onions. Top with remaining gruyere and parmesan cheese.
- Top with foil, and bake for 60 minutes. Remove foil and cook an additional 10 minutes.
- Check to confirm parsnips are cooked through - depending on how thick or thin your slices are, you may need to cook longer. Serve warm!