Best Sweet Potato Parsnip Gratin Recipes

Gratin of Sweet Potato, Parsnip & Gruyere Cheese image

Number Of Ingredients 10

1 Garlic head
1 tablespoon Olive oil
2-1/2 cups Whipping Cream
2 teaspoons Rosemary, chopped
2 teaspoons Thyme
2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds sweet potatoes, peeled, cut into 1/4" thick rounds
1 pound parsnips, peeled and cut into 1/4" thick strips
2 cups Gruyere cheese, shredded (can use Parmesan or Romano)

Steps:

Preheat oven to 375 degrees. Butter a 13x9x2" glass baking dish. Spray generously.
Cut 1/2" off the garlic head, so that all of the cloves are exposed. Drizzle with a little olive and place in a garlic baker. Roast the garlic in the oven for 25 minutes, or until the cloves are tender and golden brown. Remove the garlic head from the baker and squeeze all of the cloves out. Mash/chop the cloves on a cutting board with the back of your knife.
In a medium size bowl, whisk together the cream, garlic, rosemary, thyme, salt and pepper to blend.
Place half of the potatoes and parsnips in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes and parsnips. Pour cream mixture over potatoes and parsnips in dish. Sprinkle with remaining cheese. Cover gratin with foil that has been sprayed with cooking spray and bake 1 hour. Uncover and bake until top is golden brown and potatoes and parsnips are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

Sweet Potato & Parsnip Gratin image

Provided by Tisme

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

660 g orange sweet potatoes, peeled, thinly sliced
350 g parsnips, peeled, thinly sliced
400 g carrots, peeled, thinly sliced
40 g French onion soup mix
300 ml light cream
2 teaspoons fresh rosemary, finely chopped

Steps:

Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
Bake, covered, for 30 minutes.
Remove cover and bake for another 25 minutes or until vegetables are tender.
Serve.

Nutrition Facts : Calories 424.6, Fat 15.1, SaturatedFat 9.2, Cholesterol 49.5, Sodium 1001.7, Carbohydrate 67.8, Fiber 12.8, Sugar 16.4, Protein 7.4