Parsnip & chestnut gratin

Parsnip & chestnut gratin

This is an indulgent dish and a spoonful goes a long way. It could do the job of three traditional sides – bread sauce, stuffing, and ‘bonus root veg’ – so can be justified, says Ed Smith

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  • Serves8
  • CourseSide
  • Prepare35 mins
  • Cook50 mins
  • Total time1 hr 25 mins
  • Plusresting

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  • 500g Essential Parsnips, peeled
  • 200g Essential Great All-Rounder Potatoes, peeled
  • 20g Essential Salted Butter
  • 1 echalion shallot, finely diced
  • 2 cloves garlic, finely chopped
  • 300ml Essential Double Cream
  • 300ml hot vegetable stock
  • 30g Parmigiano Reggiano, finely grated
  • Few sprigs thyme, leaves picked (to give 5g)
  • ½ tsp sea salt flakes
  • ½ ground black peppercorns
  • 100g cooked chestnuts, crumbled, or chopped into coarse chunks
  • 80g sourdough, pulsed into fine breadcrumbs
  • 2 tbsp extra virgin olive oil


  1. Preheat the oven to 200ºC, gas mark 6. Slice the parsnips into thin 2-3mm pieces, using a mandolin if possible. Slice the potatoes to the same thickness.

  2. Melt the butter in a large saucepan over a medium-high heat. Add the shallot and a pinch of salt. Stir and cook for a couple of minutes, then add the garlic, cream, stock, cheese, thyme leaves, salt and ground peppercorns.

  3. Bring to a gentle simmer, then add the parsnips, potatoes and chestnuts. Stir so that each piece is coated and evenly distributed.

  4. Decant everything to a large gratin or ovenproof baking dish (about 26x18cm) in which everything can sit at a depth of about 4cm. Scatter with the breadcrumbs, drizzle with the olive oil, then bake for around 40 minutes, or until the vegetables are tender, the cream is bubbling and the breadcrumbs are golden. Rest for 10 minutes before serving.


Typical values per serving when made using specific products in recipe


1,421kJ/ 343kcals



Saturated Fat












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