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–+ servings
A slice of our gratin on a wooden spoon ready to be served
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5 from 51 votes

Parsnip and Sweet Potato Gratin

The ultimate comfort food recipe, Parsnip and Sweet Potato Gratin. Get cooking this cheesy side dish to serve with your Sunday roast or Christmas dinner.
Root Vegetables cooked in a creamy mustard sauce with spinach then baked in the oven with a sprinkle of cheese.
Prep Time12 minutes
Active Time48 minutes
Total Time1 hour
Course: Side Dish, Vegetarian
Cuisine: British, French
Keyword: au gratin, christmas side dish, Dauphinoise, parsnip and sweet potato, parsnip and sweet potato bake, parsnip and sweet potato recipe, root vegetable, side dish for roast dinner, sweet potato and parsnip bake, sweet potato and parsnip gratin, sweet potato and parsnip recipe, Xmas side
Yield: 8
Calories: 319kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2 Shallots
  • 2 cloves Garlic crushed
  • 700 g Parsnip chopped into 1 cm slices
  • 400 g Sweet Potato chopped into 1 cm slices
  • 300 ml Double Cream
  • 2 teaspoon Wholegrain Mustard
  • 500 ml milk
  • 3 sprigs Thyme
  • 100 g Baby Spinach
  • Salt & Pepper
  • mozzarella or chedder Handful

Instructions

  • Turn oven on 160°C/320°F fan. Fry the shallots and garlic until softened, about 3 minutes.
    Frying sliced shallots with olive oil in a silver cooking pot
  • To the same pan, add slices of Sweet Potato, Parsnip, cream, milk, wholegrain mustard. Stir through.
    Slices of parsnip, sweet potato, cream and Dijon mustard in a silver cooking pot
  • Add thyme and season with salt & pepper. Allow the cream sauce to come to a gentle boil over medium heat.
    Black pepper and sprigs of thyme added to slices of vegetables mixed with cream and Dijon mustard cooking in a silver cooking pot
  • Keep it at medium-low setting for 15 minutes, until the vegetables have softened. Turn off heat and add spinach leaves.
    Stirring the spinach together with the sliced parsnip, sweet potato and cream mixture together in a silver cooking pot
  • Tip into an ovenproof casserole/pie dish.
    Pouring the cooked parsnip and sweet potato mixture into a round white and blue metal dish
  • Sprinkle with your chosen cheese and bake in the 160°C/320°F oven for 30 minutes.
    Grated cheese sprinkled over the top of our Parsnip and Sweet Potato Gratin in a round white and blue metal dish going in the oven to cook
  • Remove from oven and serve!
    Parsnip and Sweet Potato Gratin with melted cheese on top served on a wooden chopping board next to a blue and white towel

Video

Nutrition

Calories: 319kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 711mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8971IU | Vitamin C: 21mg | Calcium: 215mg | Iron: 1mg