Turnip, Parsnip & Yukon Gold Potato Gratin

The trick to gratins is a mandolin. Slicing all your vegetables to the same size means they all cook at the same rate and your gratin turns out perfectly. The trick to eating this gratin is serving it to many friends. It’s rich, decadent and totally delicious. Perfect for Thanksgiving or a fall family dinner.

Parsnip Potato Gratin
Parsnip Potato Gratin

This recipe from Bon Appetit serves 8 people.

Brown the Bread Crumbs Preheat the oven to 400. Butter a shallow 2-quart baking dish. Melt 2 T butter in a medium skillet over medium-high heat. Add 1 1/2 cups fresh breadcrumbs and stir and cook until the breadcrumbs are golden brown – 5 to 7 minutes. Put the breadcrumbs in a small bowl and toss with 1/2 cup Parmesan and 1 T thyme leaves. Season with salt and pepper.

Heat the White Sauce In a medium saucepan over medium heat, bring 3 cups heavy cream, 1 cup low-sodium chicken broth, 6 sprigs of thyme and 2 T butter to a simmer. Season with salt and pepper. Then, remove from heat, cover and let sit for ten minutes. Remove the thyme, cover, and keep warm.

Layer and Assemble In a large bowl, toss 2 thinly sliced garlic cloves, 1 1/2 lb celery root, 1 lb turnips and 1 lb Yukon Gold potatoes, all peeled and sliced to 1/16″ thick. Layer half of the vegetables in a baking dish. Top with 1/2 cup grated parmesan cheese. Add the rest of the vegetables and top with another 1/2 cup parmesan cheese. Pour the cream mixture over everything. Put a piece of parchment paper directly on the top layer.

Bake and Brown Bake until the vegetables are crisp-tender and the cream is thickened, 50 to 60 minutes. Then uncover, top with the breadcrumbs, and bake another 15 to 20 minutes, until the top is bubbling and the breadcrumbs are brown. Let sit ten minutes before serving. Serve with a side of the Pomegranate Relish.

Root Vegetable Gratin
Root Vegetable Gratin


  • 4 T butter
  • 1 1/2 cups coarse fresh breadcrumbs
  • 1 1/2 cups grated parmesan cheese
  • 6 sprits of thyme
  • salt and pepper
  • 3 cups heavy cream
  • 1 cup low-sodium chicken broth
  • 1 1/2 lb celery root, peeled, sliced 1/16″ thick
  • 1 lb parsnips, peeled, sliced 1/16″ thick
  • 1 lb turnips, peeled, sliced 1/16″ thick
  • 1 lb Yukon Gold potatoes, peeled, sliced 1/16″ thick
  • 2 garlic cloves, thinly sliced

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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