Mashed Potato, Swede and Parsnip Casserole with Caramelized Onions

Bon Appétit |  November 1994


  • 7 cups low-salt chicken stock

  • 1.5 kg all purpose potatoes, peeled, cut into 4cm pieces

  • 700 g swedes, peeled, cut into 1.5 cm pieces

  • 500 g parsnips, peeled, cut into 4 cm pieces

  • 8 garlic cloves

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 3/4 cup  butter, room temperature

  • 3 large onions, thinly sliced


Butter 30 x 22 x 5 cm glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.

Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.