Carrot, Parsnip and Potato Gratin

Total Time Prep: 20 min. Bake: 50 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Ingredients

  • 1 pound medium carrots, thinly sliced
  • 1/2 pound medium parsnips, peeled and thinly sliced
  • 1/2 pound Yukon Gold potatoes, peeled and thinly sliced
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup half-and-half cream
  • 1/4 cup heavy whipping cream

Directions

  1. Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. or 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts

3/4 cup: 141 calories, 6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein.

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Recipe Creator

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