Spinach and Parsnip Gratin with Gruyere

A creamy and comforting gratin featuring the earthy sweetness of parsnips and the vibrant green of spinach. The Gruyere cheese adds a nutty and sharp flavor that complements the vegetables perfectly.

Prep Time

20 minutes

Total Time

55 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.79/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

French

Main Ingredient:

Vegetarian

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

1poundParsnips(Peeled and thinly sliced (about 1/4 inch thick))

£0.80

10ouncesFresh Spinach(Roughly chopped)

£1.50

1Shallot(Finely chopped)

£0.25

2clovesGarlic(Minced)

£0.10

1.5cupsHeavy Cream

£1.75

4ouncesGruyere Cheese(Grated)

£2.50

0.3teaspoonNutmeg(Freshly grated)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

1tablespoonOlive Oil

£0.15

Total Cost

£7.18

£1.79 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
2.
Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for another minute until fragrant.
3.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from skillet and set aside.
4.
In the same skillet, add the sliced parsnips and cook for 5-7 minutes, stirring occasionally, until slightly softened but still firm. Season with salt and pepper.
5.
In a medium bowl, whisk together heavy cream, nutmeg, salt, and pepper.
6.
Layer half of the parsnips in the prepared baking dish. Top with the spinach mixture, then the remaining parsnips.
7.
Pour the cream mixture evenly over the parsnips and spinach.
8.
Sprinkle the grated Gruyere cheese evenly over the top.
9.
Bake for 30-35 minutes, or until the gratin is bubbly and the cheese is golden brown. Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (280g)

635 kcal / 2657 kJ

Carbs

29g

11% of RDA

Fat

54g

77% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

530 mg

23% of RDA

Saturated Fat

33 g

165% of RDA

Chef's Tips

For a richer flavor, use a combination of Gruyere and Parmesan cheese.

If you don't have heavy cream, you can use half-and-half, but the sauce will be less rich.

Feel free to add other vegetables, such as mushrooms or leeks, to the gratin.

You can prepare the gratin ahead of time and bake it just before serving. Store covered in the refrigerator for up to 24 hours.

Cooking Equipment

Oven

Stovetop

Baking Dish (8x8 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Endive Salad with Candied Walnuts and Roquefort

A refreshing and flavorful salad with slightly bitter endive, sweet candied walnuts, and tangy Roquefort cheese. Pairs beautifully with rich and creamy dishes like potato gratin.

25 minutes

4 servings

Easy

"The slight bitterness of the endive provides a refreshing counterpoint to the richness of the gratin. The candied walnuts introduce a touch of sweetness and textural crunch, while the Roquefort's sharp tang complements the Gruyere without being overwhelming. This combination cleanses the palate and prepares it for the creamy, earthy main course."