Festive Potato and Parsnip Dauphinoise
with Hazelnut Crumb | Perfect for Sharing
- Nuts
- Cereals containing gluten
- Milk
- Egg
- Celery
- May contain traces of allergens
- Nuts
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.
Ingredients
450
Potatoes
2
Parsnip
2
Garlic Clove
25
Hazelnuts
(Contains: Nuts May contain traces of: Nuts)
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
150
Creme Fraiche
(Contains: Milk)
15
Vegetable Stock Paste
(Contains: Celery)
Not included in your delivery
100
Reserved Potato Water
2
Olive Oil for the Crumb
Utensils
Instructions
a) Preheat your oven to 220°C. Bring a medium saucepan of water to the boil with 1/2 tsp salt.
b) Peel the potatoes and thinly slice into 1cm thick rounds. Peel and trim the parsnips, then thinly slice into 1cm rounds.
c) Once boiling, add the potato and parsnip slices to the water and simmer until just tender, 10-12 mins. TIP: The veg is cooked when you can easily slip a knife through.
d) Once cooked, reserve some of the cooking water (see ingredients 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 and pop them in a small bowl with the panko breadcrumbs, olive oil for the crumb (see ingredients 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. Then add the creme fraiche, vegetable stock paste and reserved cooking water.
d) Mix together, bring to the boil, then remove from the heat. Stir in the remaining hard Italian style cheese. Season to taste with salt and pepper.
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. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers praised the dish as delicious and flavoursome, with the hazelnut addition giving an extra crunch.
- Ease of prep: Generally easy to cook, though some found chopping hazelnuts challenging due to their hardness.
- Suggestions: Consider slicing the vegetables thinner than 1 cm for better texture and cooking.
- Next-day meals: Leftover dauphinoise can be combined with cooked leeks to make a creamy soup.
