My mom prepared the best vegetable side dish for Christmas Eve dinner, I had to share the recipe with you. It accompanied a lovely Boeuf Stroganoff served on egg noodles.

Carrot and Parsnip au Gratin


4 carrot(s), sliced lengthwise into 3-4 mm thick slices 400 g
3 parsnip(s), sliced lengthwise into 3-4 mm thick slices 280 g
5 cloves garlic, pressed
1 1/3 cup cream 15% 330 mL
salt to taste
ground pepper to taste
190 g Emmenthal cheese, or Gruyère 2 1/4 cups
butter, unsalted, to grease the baking dish
  1. Preheat the oven to 175ºC/350ºF. Butter a baking dish.
  2. Prepare the vegetables: Peel the carrots and parsnips, then slice them lengthwise into 3-4 mm thick slices using a mandolin. If you cannot cook the parsnips soon after slicing, put the slices in a bowl of water with some lemon juice to avoid discoloration.
  3. Press the garlic, then put it in a small bowl. Pour in the cream, add salt and pepper, then mix well. Grate the cheese then put in another bowl.
  4. Cover the bottom of the prepared baking dish with a first layer of carrots. Pour a few tablespoons of the cream mixture over the carrots, then cover with grated cheese. Repeat the operation with a parsnip layer and so on, finishing with grated cheese on top. The dish can be filled to the very top, since the layers will be compacted during cooking.
  5. Cover the dish with aluminum foil, then put it in the middle of the oven. Bake for 1 h ½ to 2 h, depending on the quantity of the vegetables and the size of the dish. Take out the cover during the last 15 min to allow for a nice crust.
  6. Let the gratin stand 10 min before cutting and serving it.

It’s really a great dish for a dinner party, guest will be impressed! Recipe from SOS Cuisine