Roasted Parsnip and Spinach Gratin with Gruyere

A comforting and flavorful gratin featuring sweet roasted parsnips and wilted spinach, topped with a creamy sauce and Gruyere cheese. Perfect as a side dish or vegetarian main course.

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.70/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbParsnips(Peeled and sliced into 1/4-inch thick rounds)

£0.80

8ozFresh Spinach(Roughly chopped)

£1.20

2tablespoonsOlive Oil

£0.20

2clovesGarlic(Minced)

£0.15

1cupHeavy Cream

£1.50

0.5cupMilk

£0.15

4ozGruyere Cheese(Grated)

£2.50

0.3teaspoonNutmeg(Freshly grated)

£0.10

0.5teaspoonSalt(Or to taste)

£0.02

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.05

1tablespoonButter(For greasing the baking dish)

£0.15

Total Cost

£6.82

£1.70 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Grease an 8x8 inch baking dish with butter.
2.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the parsnips and toss to coat. Season with salt and pepper. Roast in the preheated oven for 20 minutes, or until slightly tender.
3.
While the parsnips are roasting, heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
4.
In a medium saucepan, combine the heavy cream and milk. Bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened. Stir in nutmeg, salt, and pepper. Remove from heat.
5.
Spread half of the roasted parsnips in the prepared baking dish. Top with the wilted spinach, then the remaining parsnips.
6.
Pour the cream sauce evenly over the parsnips and spinach. Sprinkle with the grated Gruyere cheese.
7.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the gratin is heated through.
8.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (255g)

495 kcal / 2071 kJ

Carbs

24g

9% of RDA

Fat

40g

57% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

11 g

12% of RDA

Sodium

490 mg

21% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For a richer flavor, use full-fat milk and cream.

You can add other vegetables to this gratin, such as mushrooms or onions.

If you don't have Gruyere cheese, you can use another cheese such as Swiss or Parmesan.

To make ahead, assemble the gratin and refrigerate it until ready to bake. Add 10-15 minutes to the baking time if baking from cold.

Cooking Equipment

Oven

Large skillet

Baking dish (approx. 8x8 inches)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use full-fat milk and cream.

You can add other vegetables to this gratin, such as mushrooms or onions.

If you don't have Gruyere cheese, you can use another cheese such as Swiss or Parmesan.

To make ahead, assemble the gratin and refrigerate it until ready to bake. Add 10-15 minutes to the baking time if baking from cold.

Roasted Parsnip and Spinach Gratin with Gruyere

Ingredients

Instructions