Food & nutrition

Potato and parsnip dauphinois

Try this deliciously creamy treat over the festive season
Published 25 November, 2015

5 SmartPoints® per serving
Serves 6
Prep time 15 mins
Cook time 50 mins-1 hour


300ml skimmed milk
Handful fresh thyme sprigs, plus a few extra leaves to garnish
1 fresh bay leaf
Freshly grated nutmeg
1 tbsp of Thick Cream
400g waxy potatoes, scrubbed and sliced into 3mm rounds
400g parsnips, trimmed and sliced into very thin rounds
20g finely grated parmesan, or similar vegetarian hard cheese


  1. Preheat the oven to 190ºC, fan 170ºC, gas mark 5. Pour the milk into a small pan and add the thyme and bay leaf. Bring to a simmer then remove from the heat and strain into a jug. Stir in the nutmeg and cream, and season with freshly ground black pepper.
  2. Divide the potatoes and parsnips between 6 x 200ml ramekins. Pour over the milk mixture and scatter with the cheese.
  3. Transfer the ramekins to a large baking sheet and cover individually with foil. Bake for 30 mins, then remove the foil and cook for a final 15-20 mins or until cooked through and golden. Scatter with the extra thyme and serve.