Carrot & Parsnip Gratin

Dish type
Ready in
1 hour 15 min.


  • 6 slices OSCAR MAYER Bacon, chopped
  • 8 carrots (about 1 lb.), peeled, diagonally cut into thin slices
  • 4 parsnips (1 lb.), peeled, diagonally cut into thin slices
  • 2 Tbsp. flour
  • 2 1/2 cups milk
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 cup STOVE TOP Stuffing Mix for Chicken in the Canister
  • 1/2 cup finely chopped fresh parsley
  • 3 Tbsp. butter, melted


Prep Time
45 min.
Ready in
1 hour 15 min.
  1. Heat oven to 425F.
  2. Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Spoon 2 Tbsp. drippings into small bowl; set aside for later use. Add vegetables to remaining drippings in pan; toss to coat. Spoon into 13x9-inch baking dish.
  3. Bake 20 min. Meanwhile, return reserved 2 Tbsp. bacon drippings to pan. Stir in flour; cook and stir on medium heat 1 min. Add milk and mustard; bring to boil, stirring frequently. Simmer 1 min or until sauce is slightly thickened. Add Neufchatel; cook 3 min. or until melted, stirring frequently.
  4. Reduce oven temperature to 350ºF. Sprinkle bacon over roasted vegetables; top with Neufchatel sauce. Mix stuffing mix, parsley and butter; sprinkle over vegetables. Bake 30 min. or until vegetable mixture is hot and bubbly and topping is golden brown.
  5. Size Wise: 
This creamy side dish is perfect for a special occasion.
  6. Note: 
Parsnips are a cream-colored root vegetable available all year with a peak period in the fall. Look for well-shaped roots; avoid limp or shriveled parsnips.