Potato and parsnip dauphinois
5 SmartPoints® per serving
- 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.
- Divide the potatoes and parsnips between 6 x 200ml ramekins. Pour over the milk mixture and scatter with the cheese.
- 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.