Skip to content

Sweet Potato, Parsnip, and Cauliflower Gratin

  • 15 min
    Prep Time
  • 1 hr 15 min
    Total Time
  • 4 people


  • 3 tablespoons olive oil
  • 1 sweet potato, peeled and thinly sliced into rounds
  • 16 ounces parsnip, peeled and thinly sliced into rounds
  • 2 tablespoons unbleached all-purpose flour(substitute all-purpose gluten-free flour, if necessary)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon crushed red pepperflakes
  • 1 teaspoon dried thyme
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Cauliflower Condensed Soup
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup grated Gruyère cheese
  • 1 tablespoon fresh thyme leaves, chopped to garnish


  • Step 1

    Preheat oven to 350°F. and grease a 9.5-inch baking dish with olive oil. Set aside. In a large bowl combine sweet potato, parsnips, flour, sea salt, pepper, nutmeg, red pepper flakes, and dried thyme. Stir to combine. 

  • Step 2

    Spread a layer of soup on the bottom on baking dish. Add one layer of sliced sweet potato and parsnips, overlapping slightly, to dish. Sprinkle with Parmesan cheese and a drizzle of soup. Repeat with the remainder of the sweet potatoes and parsnips, Parmesan cheese, and soup. Sprinkle the top of the gratin with Gruyère cheese. 

  • Step 3

    Cover baking dish with foil and bake for 40 minutes. Remove foil, return to the oven, and cook an additional 30 minutes, or until Gruyère cheese is bubbly and browned and vegetables are fork tender. Remove from oven, cover with foil, and let sit 20 minutes. Garnish with fresh thyme and enjoy!