Sweet Potato and Parsnip Gratin! Savory and a delicious blend of sweet potatoes and parsnips, mixed with Gruyère and Parmesan cheese and more! You need this stunning side dish at your Friendsgiving Day celebration.
Disclosure: This is a paid, sponsored post in partnership GoodCook. All opinions are 100% my own.
Thanksgiving is always somewhat of a stressful and busy time. Family comes into town, maybe you’re the one traveling, there’s the menu to plan and prepare and organizing events and gathering with friends and family. This year, my goal is to be smarter about my menu planning and time spent in the kitchen.
My entire family is coming to Pennsylvania this year, for the first time, so I am thrilled. Before my family arrives, we are going to my friend’s house for a Friendsgiving Day celebration! I only have to bring a side dish and a dessert so I know exactly what I am making!
One year, I made this and it was so stunning, so this year, I changed it up a bit to make it even better and made this absolutely incredible Sweet Potato Parsnip Gratin! I love all the colors and the flavors! This is the perfect side dish to bring to wow your friends and it’s so easy to make with the right tools!
SWEET POTATO PARSNIP GRATIN
As you might have guessed, the key to this dish is thinly slicing the sweet potatoes and the parsnips and you want them all the same thickness; not only to help everything bake evenly but also for presentation. Every kitchen needs a great mandolin slicer! I used this one from GoodCook! I absolutely love it because of the easy to grip handle and the lever which helps you to precisely adjust the thickness of the cut you want.
Today, I’m also using my Oven-To-Table Stoneware Baking Dish made by GoodCook. I’ve been using this non-stop in the kitchen. I made this pasta bake, roasted a chicken and I’ve even used this to bake brownies.
I love the all-white, modern design and the easy-grip raised, contoured handles. Available in 13 shapes and sizes, this new line includes the most popular baking sizes and shapes, ramekins and a covered mug. This 13” x 9” baking dish is the perfect size for hearty, delicious fall dishes! You can purchase here. Grab it fast! You need this!
TIPS FOR HOSTING A FRIENDSGIVING DAY CELEBRATION
- Make a menu and assign dishes to your friends. A side dish, ham or a dessert. This just makes it easier for everyone and ensures you don’t end up with 20 pumpkin pies and no side dishes.
- Assign turkey duty to the host! If you’re hosting, you are in charge of the turkey!
- Don’t forget the drinks! Make sure you have a good variety of everything: alcoholic and non-alcoholic
- Be sure to get an accurate headcount of how many to expect so you can make sure you have enough food.
- Clear off your kitchen counter and set up everything buffet style!
- Plan some games or after dinner fun!
- Ask guests and friends to bring a variety. Pies, cakes, cookies, I like to have a mix of homemade and store bought.
MUST HAVE FRIENDSGIVING DAY RECIPES
Sweet Potato and Parsnip Gratin
- 1 lb. sweet potatoes I recommend a combination of white and orange, peeled and thinly sliced using a mandolin slicer
- 1 lb. parsnips peeled and thinly sliced using a mandolin slicer
- softened unsalted butter for the baking dish
- 2 cloves garlic minced
- 2 teaspoons ground nutmeg split
- 1 cup chicken stock
- 1 cup heavy cream
- kosher salt
- black pepper freshly cracked
- 1 heaping cup Gruyère cheese grated + more if desired
- 1/4 cup Parmesan cheese grated + more if desired
- 2 to 3 fresh thyme sprigs leaves only
- Preheat your oven to 400 degrees. Using your mandolin slicer, thinly slice all of the peeled sweet potatoes and parsnips. Grease your 13” x 9” baking dish with the butter and sprinkle the minced garlic and 1 teaspoon ground nutmeg on the bottom of the dish.
- Stacking up a combination of the sweet potatoes and the parsnips up against each other, stack them into the baking dish, with the edges aligned vertically. Continue until all of the sweet potatoes and parsnips are in the baking dish and the baking dish is full. You can create any type of pattern here if desired. Have fun with it!
- In a small mixing bowl, whisk together the heavy cream, chicken stock, 1 teaspoon kosher salt and 1 teaspoon black pepper and remaining 1 teaspoon of nutmeg and pour evenly over the sweet potatoes and parsnips. Sprinkle the cheese over the top and season again with just a pinch of salt and pepper and fresh thyme leaves.
- Bake in the oven for 1 hour, or until sweet potatoes and parsnips are cooked through and tender and the cheese is nice and bubbly. Remove from the oven and enjoy!