Festive Potato and Parsnip Dauphinoise
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Festive Potato and Parsnip Dauphinoise

Festive Potato and Parsnip Dauphinoise

with Hazelnut Crumb | Perfect for sharing

Layers of parsnip and potato rounds in a creamy cheese sauce, made extra festive with a toasted hazelnut crumb. The perfect festive side to your dinner.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

450 grams


2 unit(s)


2 unit(s)

Garlic Clove

25 grams


(Contains Nuts May contain Nuts)

10 grams


(Contains Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

150 grams

Creme Fraiche

(Contains Milk)

15 grams

Vegetable Stock Paste

(Contains Celery)

Not included in your delivery

100 milliliter(s)

Reserved Potato Water

2 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)3030 kJ
Energy (kcal)724 kcal
Fat46.7 g
of which saturates20.4 g
Carbohydrate63.4 g
of which sugars9 g
Protein17.2 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Bowl
Oven dish



a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a medium saucepan of water to the boil with 0.5 tsp salt.

b) Peel the potatoes and slice into 1cm thick rounds. Peel and trim the parsnips, then slice into 1cm thick rounds.

c) When boiling, add the potato and parsnip slices to the water and simmer until you can easily slip a knife through, 10-12 mins.

d) Once cooked, reserve some of the cooking water (see pantry for amount), then carefully drain in a colander and set aside.


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Roughly chop the hazelnuts, then  pop them in a small bowl with the panko breadcrumbs, olive oil for the crumb (see pantry for amount) and half the hard Italian style cheese. Season with salt and pepper, mix together, then set aside.

c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs.

d) Mix in the creme fraiche, vegetable stock paste and reserved cooking water. Bring to the boil, then remove from the heat. Stir in the remaining cheese and season to taste.


a) Lay the cooked potato and parsnip slices in layers in a small ovenproof dish, then pour over the creamy sauce.

b) Sprinkle over the breadcrumb mix, then bake in your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.


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