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Potato Parsnip Gratin

Tender potatoes, Gruyére cheese, the earthy flavor of parsnips, and rich cream all come together to make this dish a perfect comfort food--equally at home next to your Thanksgiving turkey or a humble pot roast.


  • Unsalted butter for the pan
  • 1 clove garlic, minced
  • 2 cups heavy cream
  • 2 teaspoons Glace de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 1 cup hot water
  • 1/4 teaspoon ground nutmeg
  • Salt and ground black pepper
  • 3 parsnips (about 2 pounds total), peeled
  • 3 large russet potatoes (about 2 pounds total), peeled
  • 6 ounces Gruyére cheese, shredded, divided


  1. Butter the bottom and sides of a 9- by 13-inch baking pan or dish. Add the garlic, cream, diluted Glace de Poulet Gold®, and nutmeg.  Stir gently to blend, and season to taste with salt and pepper.
  2. Slice the parsnips and potatoes very thin, 1/8 to 1/4 inch (use a mandoline if you have one).
  3. Cover the bottom of the pan with parsnip slices, then top with half the shredded cheese, pressing down into liquid to submerge. Layer on the sliced potatoes and press down to submerge them in the liquid. Top with the remaining cheese. Wipe the edges of the pan clean if needed. Place the pan on a baking sheet, uncovered, and bake 1 hour and 15 minutes or until the top is golden brown. Allow the gratin to rest 15 minutes before cutting and serving.
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Classic French Stocks and Sauces