Today I am excited to bring you this recipe! It is a healthier alternative to my cheesy potato au gratin I usually make. The suprising part... The family likes it even better. I cut out 2/3rds of the heavy cream and switched it to healthy greek yogurt. The parsnips are a zero calorie food, which makes for a much healthier alternative to potatoes. I was so scared to serve this dish to my finicky family, but they loved it!
Gluten-Free Parsnip Gratin
adapted from Feasting at Home
2 1/4 lbs Parsnips
1 med onion
2 Cups greek yogurt
1 cup heavy whipping cream
1/4 tsp fresh ground nutmeg
1/4 tsp pepper
1 1/4 tsp kosher salt
1 Tbsp Fresh minced Thyme
3 large minced cloves garlic
6 ounces, grated sharp cheddar cheese
Preheat oven to 400 F.
Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. If you don't have a mandolin, slice them as thinly as possible.
Dice the onion. Grate the cheese.Generously grease a 6x 9 inch baking dish with butter or cooking spray for a healthier alternative.
In a bowl add greek yogurt, whipping cream, salt, nutmeg, thyme, pepper, and garlic.Stir. This is your cream mixture.
Layer the parsnips and onion and a layer of the cream mixture, layer of the grated cheese sprinkle some of the thyme.
Press down. Repeat, pressing down in between layers. Keep repeating until all the ingredients are used up. I put two sticks in mine before covering with foil to prevent the foil from sticking to the cheese.
Cover securely with a lid or foil and bake for 50 minutes on the middle rack.
Bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 10 - 15 minutes before serving, so it sets and thickens.
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