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Sweet Potato and Parsnip Gratin

There’s no such thing as too many potato dishes come Thanksgiving, which is why we’re making room for both mashed and this sweet-meets-savory gratin made with sweet potatoes and parsnips. Thanks to a hefty handful of Gruyère, the end result is a cheesy side that’ll probably be so popular there won’t be leftovers.

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Sweet Potato and Parsnip Gratin

  • Author: Misfits Market


  • 2 1/2 pounds of sweet potatoes and parsnips, peeled and thinly sliced
  • 1 1/2 cups of heavy cream
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter, plus more for greasing casserole dish
  • 34 sprigs of fresh thyme
  • Juice from 1/2 a lemon
  • Salt
  • Freshly ground pepper
  • 1 cup gruyère cheese, grated


  1. Preheat oven to 400 degrees.
  2. Put heavy cream in a small saucepan. Add garlic, butter, 1 teaspoon salt, and black pepper. Turn heat to medium-low. As soon as the cream comes to a boil, stir, turn off the heat and top the saucepan with a lid. Let the cream infuse for 15 minutes. Strain or scoop out garlic leaving just the liquid behind.
  3. While the cream is infusing, prepare an oven-safe 9″ x 12″ casserole dish with butter. Arrange sliced sweet potatoes and parsnips into the dish, then squeeze lemon juice over the vegetables.
  4. Pour over cream mixture, cover with tin foil, and bake for 45-55 minutes or until vegetables are fork tender. Remove foil and sprinkle shredded gruyère over top. Bake, uncovered, for an extra 15 minutes until browned and bubbly.