A perhaps underrated root vegetable, Gruyere, and some cream come together in this hearty side dish, perfect for Thanksgiving or any dinner on a cold night.

Firstly, do not substitute whole milk or half and half, or the gratin will end up watery. Using fresh thyme is essential. Using fresh whole nutmeg is a nice touch, but you could substitute ground nutmeg. I have substituted pecorino and manchego cheese for the gruyere and it tasted great. I have also substituted yukon gold potatoes or peeled russets for half of the parsnips, and it works well.

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Photo by Sylvia Fountaine