Butternut Dauphinoise Recipes

BUTTERNUT DAUPHINOISE

Steps:

• Put the cream, milk, bay, a sprig of thyme, the garlic and ¼ tsp freshly grated nutmeg in a saucepan, and bring to the boil. Take the pan off the heat and leave to infuse for 10 mins. Heat the oven to 180C/160C fan/gas 4.
• Butter a large baking dish with the butter, then layer up the butternut squash, adding seasoning and a few thyme leaves as you go. Pour over the infused cream, leaving the bay and thyme on the top.
• Cover the dish with foil and bake for 30 mins. Uncover, press the squash as far under the level of the liquid as you can, then scatter with the cheese. Bake, uncovered, for 30 mins more until the butternut is tender and the whole dish is bubbling and golden. Let stand for 10 mins or so before serving.

BUTTERNUT DAUPHINOISE

Steps:

• Preheat oven to 190°C/170°C fan/gas 5.
• Place the butternut in the microwave and zap it for 5 mins. This will make peeling the vegetable much easier!
• Peel the vegetable and remove the seeds.
• Either use a food processor or cut the butternut in thin slices by hand.
• Place the cream, salt, milk, garlic and oregano in a small saucepan and warm gently.
• Grease an ovenproof dish and arrange the butternut slices and pour over the creamy sauce.
• Cover with the dish with foil and place in oven and bake for 25-30 minutes.
• Remove the from the oven and remove the foil.
• Top the butternut with cheese and place in the oven again. Bake for another 25-30 mins.
• Serve with a green salad or roast meat.