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Potato & Parsnip Gratin – Baked Potato & Root Vegetable Casserole Recipe ctm magazine

Learn how to make a Potato & Parsnip Gratin recipe! Go to http://foodwishes.blogspot.com/2014/01/potato-parsnip-gratin-less-parsnips-is.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Potato & Parsnip Gratin!



  • Manuel Quinones on May 7, 2018

    Can you substitute yogurt for cream fresh ? I don't want to go to the store.

  • Mateo’s Place on June 20, 2018

    I made this dish tonight and it came out perfect I followed your blog and the whole family loved it no leftovers
    Thank you Chef John 😋

  • Steve Logan on July 3, 2018

    Great recipe, but i never thought i would hear the phrase "to much herb " from chef john in any phrase regarding anything or any situation, lol

  • Steve Logan on July 3, 2018

    Not only going to make this as a side dish, but i am going to try it is as a main course, i think with fresh spinach and very thin sliced kentucky salt cured smoked ham, with the spinach and ham in 2 layers on the parsnips, i am irish and from rural kentucky, and yes it will be delicious

  • Michiru Sato on September 24, 2018

    parsnip is not available in where I live. is there any vegetable I can use as substitute?

  • John Campbell on October 5, 2018

    What would you find under the # parsnip slip

  • Peter Matten on November 17, 2018

    Roast parsnips yummm!

  • hyenaswine on December 1, 2018

    This just replaced the p.a.g recipe I had been making for years. Outrageous. Because I read some people's turned out soggy because of the chicken broth, I made one change and I'm glad I did. I covered the dish with foil and baked for 30 min. Then uncovered and baked another 20 – 30 min till it was dark brown. It was so excellent. Best I've ever had anywhere.

  • jane 86 on April 29, 2019

    "gratan" 😅 Americans..

  • Chris M on June 2, 2019

    Thanks chef John! Haha potato shingle design

  • Irish RedBone on June 21, 2019

    Good one Chef John; Agree, Parsnips, Turnips, Rudabagas (spelling?) are all unappreciated & underutilized; and so good. Thanks

  • Jubukio on July 7, 2019

    2019 – made this tonight – with vegetable stock

  • Jackie Bayliss on September 23, 2019


  • Horace Bugzapper on October 3, 2019

    I love parsnips. My wife hates them.

  • whiskey clone on November 27, 2019

    anyone here suggest how to make this vegan?? think i can use cashew cream instead of creme fraiche, but not sure about grated cheese substitute

  • Cinda Schuster on December 10, 2019

    I luv Parsnips! Going to make this, this Saturday with a leg of lamb.

  • M. M. SCOTT on December 19, 2019

    No nutmeg?

  • Rita Plantamura on March 4, 2020

    Love your cooking style. Awesome dish.

  • Acrobatic Cripple on October 24, 2020

    I do wish our potato varieties had the same names. I'm British and never heard of Russet or Idaho thingy whatsits. Maybe, as a suggestion, you could explain the attributes we need to look for in the spud of choice? I'm totally addicted to your channel. Long may we both last!!!

  • Thomas Bernecky on November 18, 2020

    Chef John: You are , after all, the Henry Cabot Lodge of your Parsnip Camouflage! LOL

  • HiVizCamo on November 30, 2020

    Great flavour combination, have always loved parsnips. Cayenne pepper really suits this one too, don't be shy with it!

  • Arúviel Evenstar on December 31, 2020

    We call that pastinaak in Holland.

  • Clyde Blair on March 23, 2021

    Indispensible for any roast vegetables or soup.

  • Miss Mars on December 4, 2021

    I ACTUALLY HAD A PARSNIP SLIP! First day of 2020, felt like an omen! Sliced my finger while wondering at the exact moment: "huh, i wonder if these parsnips are like carrots and get easier to slice as you get toward the narrower end-" SLICE "
    I feel VERY called out lmao.

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