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  • Prep
    20 min
  • Total
    60 min
  • Servings

Parsnip and Leek Gratin


1.3 kg (3 lb) parsnips, peeled and sliced 

625 ml (2 1/2 cups) milk

To taste salt and freshly ground pepper

1 leek, washed and sliced thinly

30 ml (2 tbsp) Saputo butter

2.5 ml (1/2 tsp) caraway seed

15 ml (1 tbsp) whole-grain mustard

180 ml (3/4 cup) 15% cream

150 g (5 oz) Saputo Mozzarellissima cheese, shredded

15 g (1 oz) Saputo grated Parmesan cheese


In a saucepan, cook the parsnips in the milk with a little salt and pepper until they are just tender and the milk is almost completely gone. Transfer to a large bowl and set aside.

Preheat oven to 190°C (375°F).

In a skillet, sweat the leek in the butter without browning and add to the bowl with the parsnips. Add the caraway seed and mustard, toss gently and transfer the mixture to a gratin dish.

Pour the cream over the vegetables, then sprinkle with the Mozzarellissima and Parmesan cheeses.

Bake in the middle of the oven for 30 minutes or until the cheese is golden and bubbly.