Creamy parsnip & mustard gratin

Creamy parsnip & mustard gratin

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(10 ratings)

Prep: 10 mins Cook: 1 hr, 25 mins


Serves 4
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal497
  • fat36g
  • saturates19g
  • carbs32g
  • sugars18g
  • fibre0g
  • protein14g
  • salt0.75g
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  • 800g parsnip, peeled



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 200ml double cream
  • 200ml vegetable stock
  • 4 tsp wholegrain mustard
  • 4 tbsp grated Twineham Grange cheese (see Know-how, below)
  • whole nutmeg, for grating



    One of the most useful of spices for both sweet and savoury


  1. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning – the sweet parsnips can take a bit of salt – then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.

  2. Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.

  3. To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more – you can do this while the pie is resting.

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Comments, questions and tips

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3rd Dec, 2014
This dish is absolutely delicious and I am always asked for the recipe when I make it. The parsnips are a lovely change from potatoes and it is make ahead. What more can you want.....
27th Nov, 2014
Really loved this recipe. Esay and tasty. Used double the mustard by accident but all my guests said it was fantastic.
9th Mar, 2011
This is a real favourite with our lot.It's creamy tasty and really easy to cook.If we are having friends over make it the night. love it.
16th Jul, 2010
Very good recipe. A delicious way to use a glut of parsnips. I froze this and it reheated very well. Everyone enjoyed it and it made a change from roast parsnips. Will make this again.
1st Feb, 2009
I made this recipe as a side dish for a venison stew. It went down well in fact everyone enjoyed it. I will be making it again.
19th Jan, 2009
This was excellent. Me and my OH loved it. I did think there was too much liquid at first but it was soon soaked up. I actually added carrots and potatoes to this so it was an all round root veg side dish. I also par-boiled the veg first just for a few mins to make sure it was all tender. Will definately be making it again and again and again!
19th Jan, 2009
Made it last night for friends - they loved it and have just emailed the recipe across, for myself I thought there was too much liquid and would either cut down on the stock or up the parsnips.
2nd Jan, 2009
Forgot to say that I used normal parmesan instead of the Twineham Grange.
2nd Jan, 2009
Served this with roast pork on New Years Day and the whole table loved it. Normally we're not that into parsnip but everybody said they would eat this any day over roast parsnips. Easy to prepare and will be making again and again!!
24th Dec, 2008
Made this for a dinner party recently, very easy to make, can be made in advance and it was lovely. Even people who don't normally eat parsnips liked it. I am doing it again for Christmas (plus some roast ones for traditionalists) for a different set of people so will see if its as popular as the first time.
1st Dec, 2014
Is this dish freezable at the 'can be chilled for 24 hours' stage or after it is baked?
goodfoodteam's picture
1st Dec, 2014
Hi maryyoung Yes that would be the right point to freeze it. Just defrost in the fridge overnight before baking as per step 3 when you want to serve it. 
1st Dec, 2014
Many thanks for your prompt response. I have made this dish many times before and as it is so delicious I thought it would be good to make a bigger batch to freeze. Many thanks again. Kind regards
Mollie Mops
5th Feb, 2014
I've made this lovely gratin a couple of times now, and apart from nut loaf or veggie sausages, I wonder what it could go well with? Sarah's 'Veggie Pie' is mentioned above, and it sounds intriguing! However I haven't been able to find it by searching the site. Please, where can it be found, I'd like to try it in conjunction with this gratin - which incidentally is a delicious way to use up lots of parsnips!
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