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Parsnip and potato gratin recipe

Parsnip and potato gratin recipe

44 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)
If you haven't got any Maris Pipers, try using King Edward potatoes

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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