Parsnip and potato gratin

Parsnip and potato gratin recipe

7 ratings

This classic dish is made extra tasty with the addition of parsnip to the creamy, cheesy potato mix. See method

  • Serves 6
  • 10mins to prepare and 1hr 45mins to cook
  • 490 calories / serving


  • 750g (1 1/2lb) parsnips
  • 750g (1 1/2lb) Maris Piper potatoes
  • 300ml (10 1/2fl oz) double cream
  • 50ml (1 3/4fl oz) whole milk
  • 1 large shallot, finely chopped
  • 1 garlic clove, chopped
  • 75g (2 1/2oz) grated Gruyère or mature Cheddar
  • 1tbsp horseradish (from a jar)

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    20g 100%
  • Sugars

    10g 11%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 39.7g Protein 9.5g Fibre 10.2g


  1. Preheat oven to gas 6, 200°C, fan 180°C. Peel the parsnips and potatoes and thinly slice 3mm (1⁄8 in) thick. (Using a mandolin or food processor with an attachment saves time.)
  2. Heat the cream, milk, shallot, garlic and some seasoning in a saucepan. Bring to a simmer and add the parsnips. Cook for 2 minutes, then add the potatoes. After 5 minutes, scoop out the veg and layer into a baking dish. Sprinkle some of the cheese into each layer and season.
  3. Spoon the horseradish into the cream sauce and pour over everything. Add some more cheese. Cover with a large sheet of foil greased with oil. Bake for 1 hour, then remove the foil. Cook for another 20-30 minutes, until golden.

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