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Festive Potato and Parsnip Dauphinoise

Festive Potato and Parsnip Dauphinoise

Side Dish | with a Cheesy Hazelnut Crumb Topping
4.5(28)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
852 kcal
Protein
: 
19.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Hazelnuts
  • Nuts
  • Wheat
  • Cereals containing gluten
  • Milk
  • Egg
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Macadamia Nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Parsnip

2 unit(s)

Garlic Clove

25 grams

Hazelnuts

(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150 grams

Creme Fraiche

(Contains: Milk)

15 grams

Vegetable Stock Paste

Not included in your delivery

100 milliliter(s)

Reserved Potato Water

2 tbsp

Olive Oil for the Crumb

Energy (kJ)3566 kJ
Energy (kcal)852 kcal
Fat48 g
of which saturates20.6 g
Carbohydrate77.7 g
of which sugars15.6 g
Dietary Fibre14.1 g
Protein19.3 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Colander
•Pan
•Grater
•Medium Bowl

Instructions

PDF
Cook the Root Veg
1

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 100ml of cooking water, then carefully drain in a colander and set aside.

Finish the Prep
2

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

b) Roughly chop the hazelnuts, then add them to a small bowl with the breadcrumbs, half the hard Italian style cheese and the oil for the breadcrumbs (see pantry for amount). 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, veg stock paste and reserved potato water. Bring to the boil, then remove from the heat. Stir in the remaining cheese and season to taste with salt and pepper.

Serve Up a Festive Treat
3

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 hazelnut breadcrumb mixture, 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.

c) Transfer to a serving dish to finish.

Enjoy!

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