This oven baked 3-ingredient parsnip and potato casserole is the kind of simple, thrifty dish that turns humble pantry staples into something cozy and memorable. Thin layers of potatoes and parsnips bake together until tender with creamy richness tucked into every bite, and the top gets those lovely browned edges that make everyone reach for seconds. It has that old-fashioned, make-do spirit that many grandmothers cooked with, stretching a few basic ingredients into a satisfying family side dish.
Serve this casserole alongside baked ham, roast chicken, pork chops, or even a simple salad for a lighter supper. It also fits nicely on a holiday table with green beans, buttered corn, or sliced tomatoes, and leftovers warm up beautifully with fried eggs for lunch the next day.
Oven Baked 3-Ingredient Parsnip and Potato Casserole
Servings: 6
Ingredients
4 medium potatoes, peeled and thinly sliced
3 medium parsnips, peeled and thinly sliced
2 cups heavy cream
Directions
1. Preheat the oven to 375°F and lightly grease a medium glass baking dish.
2. Peel the potatoes and parsnips, then slice them as thinly and evenly as you can so they cook at the same rate.
3. Arrange a layer of potatoes in the baking dish, then a layer of parsnips, repeating until all the vegetables are used.
4. Pour the heavy cream evenly over the layered vegetables, pressing down gently with the back of a spoon so the cream settles between the slices.
5. Cover the dish with foil and bake for 45 minutes, then uncover and bake 20 to 25 minutes more, until the vegetables are fork tender and the top is golden around the edges.
6. Let the casserole rest for 10 minutes before serving so the layers settle and the cream thickens slightly.
Variations & Tips
For extra flavor: If you are able to stretch beyond the original three ingredients, a little salt and black pepper between the layers makes a big difference, and a small pat of butter on top before baking adds extra richness.
For quicker cooking: Use a mandoline or very sharp knife to keep the slices thin and even. Thick slices will still taste good, but they will need more time in the oven to become truly fork tender.
For picky eaters: If your family is unsure about parsnips, use more potatoes than parsnips the first time. The potatoes soften the parsnip flavor while still giving the casserole that sweet, old-fashioned character.
For make-ahead ease: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold, add an extra 10 to 15 minutes to the covered baking time.