Parsnip, potato & St Gall cheese gratin

Parsnip, potato & St Gall cheese gratin

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(6 ratings)

Prep: 30 mins Cook: 2 hrs

More effort

Serves 6 - 8
St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal803
  • fat58g
  • saturates37g
  • carbs42g
  • sugars12g
  • fibre7g
  • protein14g
  • salt0.64g


  • 3 large parsnips



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  • 4 large potatoes



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  • 4 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 175g Irish St Gall cheese, mature cheddar or gruyere, grated
  • 600ml double cream


  1. Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.

  2. Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.

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Comments, questions and tips

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19th Feb, 2017
I make this quite regularly and it's gorgeous - as with another commenter, it's my go-to dauphinoise. There's only two of us so I scale it down and bake it in two individual 10cm by 10cm dishes for approx 45 minutes. It's always perfectly tender and I've never had issues with hard potato as I've had with some other dauphinoise recipes on this website - the onion and cream between each layer helps to keep the layers separate so they cook faster. Just love the addition of parsnip - the added sweetness is great. I usually add a little parmesan in as well as the cheddar.
21st Dec, 2011
This is a wonderful dish and goes so well with the daube of pork and roast shoulder of lamb.
7th Oct, 2011
I substituted the St. Gall cheese for Gouda, used oat cream and topped the gratin liberally with fresh parsley. What a delight! I will definitely make this again.
16th Feb, 2011
I make this all the time as my default dauphinoise - much creamier than normal and properly delicious with the daube of pork as recommended.
cdowdeswell's picture
17th Sep, 2009
Awesome, tasty, yum!!
19th Feb, 2008
Cheesy and good, though I may use less onion next time to let the other flavours come out more.
8th Nov, 2007
Very good!!
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