| Prep: 20 mins | Cook: 1 hr 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 17g | 10g | 18g |
| sugars | fibre | protein | salt |
| 6g | 4g | 7g | 0.70g |
As a Southern belle from Charleston, South Carolina, you might expect me to gravitate towards classic comfort dishes like biscuits and fried chicken. And while those are near and dear to my heart, there’s something incredibly special about this Parsnip and Caramelized Onion Gratin. It’s a recipe that brings together the rustic charm of root vegetables with the sophisticated elegance of Gruyère and Parmesan cheeses. This blend creates a dish that is both comforting and classy—perfect for any occasion.
Why Parsnips?
Parsnips often play second fiddle to their more popular cousin, the potato. However, their unique, sweet, and slightly nutty flavor gives this gratin a complexity that’s hard to beat. Besides, they are incredibly nutritious—rich in vitamins C, K, and several B vitamins, as well as fiber. Including parsnips in your diet can offer benefits such as improved digestive health and a boost to your immune system.
Caramelized Onions: The Ultimate Flavor Enhancer
One of the standout features of this gratin is the caramelized onions. Slowly cooked until they turn a beautiful golden brown, these onions add a layer of sweetness that perfectly complements the earthiness of the parsnips. This technique, while simple, enhances the overall flavor profile of the dish, making it a true culinary delight.
The creamy sauce, enriched with whole milk and heavy cream, binds everything together smoothly. The addition of nutmeg provides a subtle warmth, while the combination of Gruyère and Parmesan cheeses adds a luxe, creamy texture and a bit of sharpness. If you’re a fan of the classic Potato Gratin or even a well-made Macaroni and Cheese, you’ll find the allure of this recipe undeniable.
Perfect Pairings
This Parsnip and Caramelized Onion Gratin pairs wonderfully with a variety of main courses. Serve it alongside a simple roasted chicken, or for a more festive meal, consider pairing it with a succulent beef tenderloin or a glazed ham. The gratin also shines as part of a vegetarian spread, perhaps accompanied by a fresh green salad and some roasted Brussels sprouts.
If you’re looking for more dishes that embrace the parsnip, check out the Creamy Parsnip Soup or the delightfully crispy Parsnip Fries on our website. You’ll be amazed at how versatile this humble root vegetable can be.
In conclusion, the Parsnip and Caramelized Onion Gratin is more than just a side dish—it’s an experience. It’s a perfect blend of flavors and textures that highlights the beauty of simple, wholesome ingredients. Whether you’re making it for a special gathering or a cozy family dinner, this recipe is sure to become a new favorite in your culinary repertoire.
What You’ll Need
- 6 medium parsnips, peeled and sliced into 1/4-inch rounds
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Method
Step One
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
Step Two
In a large skillet over medium heat, heat the olive oil. Add the thinly sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 20-25 minutes. Remove from heat and set aside.
Step Three
While the onions are caramelizing, bring a large pot of salted water to a boil. Add the sliced parsnips and blanch for about 5 minutes, or until they are just tender. Drain and set aside.
Step Four
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes until it becomes a light golden color. Gradually whisk in the whole milk and heavy cream, making sure there are no lumps.
Step Five
Continue to cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt, black pepper, and ground nutmeg.
Step Six
Stir in the shredded Gruyère cheese until it is fully melted and the sauce is smooth. Remove the sauce from heat.
Step Seven
In the prepared baking dish, layer half of the parsnip slices on the bottom. Spread half of the caramelized onions over the parsnips, and then pour half of the cheese sauce over the top. Repeat with the remaining parsnips, onions, and cheese sauce.
Step Eight
Sprinkle the grated Parmesan cheese evenly over the top. If using, also sprinkle breadcrumbs over the Parmesan cheese.
Step Nine
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the gratin is bubbly around the edges.
Step Ten
Remove from oven and let it sit for about 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
