Cheesy Parsnip Gratin

  • 10MINS
  • 1HR
  • Serves 6
  • 149KCAL

A soon-to-be family favourite, we find it tough to miss potatoes when our luxuriously creamy Cheesy Parsnip Gratin is on the menu. It's perfect for a Sunday roast or Christmas dinner, and ramps up the indulgence without taking you off track or compromising on cheesy deliciousness!

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NutritionPer Serving

  • Calories149
  • Carbs10g
  • Protein8.2g
  • Fat7.6g
  • Saturates4.2g
  • Sugars5.7g

Cheesy Parsnip Gratin - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

A cheesy alternative to serving a potato side dish, our Cheesy Parsnip Gratin goes like a dream with a Sunday roast or Christmas dinner spread. To say our parsnips are so rich and baked in ultra-garlicky layers of cheese, they leave the oven far lower in calories than you’d expect (only 149 calories per serving!).

Our gratin seems so indulgent, you won’t believe we’ve made it without a pot of cream in sight. Instead, we’ve recreated silky, luxurious cheesiness by simmering our sliced parsnips in a rich thyme-infused blend of veg stock, cream cheese and horseradish sauce. 

The real magic happens when all the ingredients are bundled together into an oven dish with a mouth-watering sprinkle of Cheddar and Parmesan in-between (that’s right, more cheese!). Sit back and relax while the parsnips soften and the crisp topping turns an eye-catching golden brown. 

What diets is this Cheesy Parsnip Gratin suitable for?

Cheesy Parsnip Gratin can be enjoyed on vegetarian diets, as long as you substitute the reduced-fat mature Cheddar cheese for an Italian hard cheese alternative.

It can be made gluten-free as long as you swap out the vegetable stock cube for a non-gluten version.

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Cheesy Parsnip Gratin?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Cheesy Parsnip Gratin?

You don’t need any special ingredients to make this winning roast dinner side dish.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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How many calories are in this Cheesy Parsnip Gratin?

This Cheesy Parsnip Gratin is included in our Everyday Light category because it contains just 149 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!

This Cheesy Parsnip Gratin recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.

The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.

Step 1

Preheat the oven to 180°C and grease an 18cm x 27cm ovenproof dish well with low-calorie cooking spray.

Step 2

Put the parsnips, onion and garlic in a medium saucepan and season with salt and black pepper.

Step 2 pinchofnom.com

Step 3

Add the cream cheese, horseradish sauce and thyme to the hot stock and stir until the cheese has completely dissolved and the mixture is smooth. Pour the mixture into the saucepan containing the parsnips, onion and garlic. Stir well.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Cover with a lid, place over a low to medium heat and simmer gently for 5-8 minutes, stirring occasionally, until the parsnips are just tender. The parsnip slices should still be whole and not breaking up.

Step 5

Transfer half of the parsnip mixture (including half of the liquid) into the greased ovenproof dish and spread out evenly. Place the Parmesan and Cheddar cheeses in a small bowl and mix together.

Step 5 pinchofnom.com Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Sprinkle half of the cheese mixture over the parsnip mixture in the dish. Add the remaining parsnips and all of the remaining liquid to the dish and spread out evenly.

Step 6 pinchofnom.com Step 6 pinchofnom.com

Step 7

Sprinkle the remaining cheese mixture over the top in an even layer. Cover tightly with kitchen foil and place in the preheated oven for 30 minutes. After 30 minutes, remove the kitchen foil and return to the oven for a further 25 minutes, or until the parsnips are soft and the top is golden brown. Serve with an accompaniment of choice.

Step 7 pinchofnom.com

Cheesy Parsnip Gratin - Pinch of Nom Slimming Recipes

What could I serve with this Cheesy Parsnip Gratin?

Our Cheesy Parsnip Gratin is the perfect accompaniment to any roast dinner. Especially good served with Roast Beef and Gravy (or as part of a Christmas dinner spread!), we love it with the following dishes:

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How do you know when Cheesy Parsnip Gratin is cooked?

You’ll know Cheesy Parsnip Gratin is cooked when the parsnips are soft and the topping is an appetising golden brown. This will take around 55 minutes in total.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Cheesy Parsnip Gratin in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Cheesy Parsnip Gratin in the fridge for approximately 1-2 days.

Can I freeze Cheesy Parsnip Gratin?

Yes, you can! Cheesy Parsnip Gratin can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Cheesy Parsnip Gratin?

From chilled: Place Cheesy Parsnip Gratin in a microwave proof container with loosely-fitting lid, and heat for 4-7 minutes until piping hot.

From frozen: Allow Cheesy Parsnip Gratin to defrost. Heat covered in the microwave for 3-5 minutes, then stir. Cook for a further 5-7 minutes until piping hot.

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Cheesy Parsnip Gratin

We find it tough to miss potatoes when our luxuriously creamy Cheesy Parsnip Gratin is on the menu. It's perfect for Sunday roasts or Christmas dinner!
  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 149
  • Carbs 10G

Ingredients

  • 400 g parsnips peeled and cut into 2mm thick slices
  • ½ medium onion peeled and cut into 2mm thick slices
  • 2 garlic cloves peeled and crushed
  • 1 vegetable stock cube made up with 400ml boiling water
  • 180 g reduced-fat cream cheese
  • 1 tbsp creamed horseradish sauce
  • 1 tsp dried thyme
  • 30 g Parmesan cheese finely grated
  • 40 g reduced-fat mature Cheddar cheese finely grated
  • salt and black pepper to taste
  • low-calorie cooking spray for greasing

medium saucepan with lid

18cm x 27cm ovenproof dish

small bowl

kitchen foil

mandolin

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 180°C and grease an 18cm x 27cm ovenproof dish well with low-calorie cooking spray.
  2. Put the parsnips, onion and garlic in a medium saucepan and season with salt and black pepper.
  3. Add the cream cheese, horseradish sauce and thyme to the hot stock and stir until the cheese has completely dissolved and the mixture is smooth. Pour the mixture into the saucepan containing the parsnips, onion and garlic. Stir well.
  4. Cover with a lid, place over a low to medium heat and simmer gently for 5-8 minutes, stirring occasionally, until the parsnips are just tender. The parsnip slices should still be whole and not breaking up.
  5. Transfer half of the parsnip mixture (including half of the liquid) into the greased ovenproof dish and spread out evenly. Place the Parmesan and Cheddar cheeses in a small bowl and mix together.
  6. Sprinkle half of the cheese mixture over the parsnip mixture in the dish. Add the remaining parsnips and all of the remaining liquid to the dish and spread out evenly.
  7. Sprinkle the remaining cheese mixture over the top in an even layer. Cover tightly with kitchen foil and place in the preheated oven for 30 minutes. After 30 minutes, remove the kitchen foil and return to the oven for a further 25 minutes, or until the parsnips are soft and the top is golden brown. Serve with an accompaniment of choice.

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Recipe notes

Tip: Cut the parsnips and onion slices as thinly as you can (ours were 2mm thick), so that they'll cook in the time stated. You can do this by hand, with a large sharp knife or use a mandolin.
Tip: It's worth using a mature Cheddar as this will give the dish a good flavour.
 

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