Butternut Dauphinoise

Name: Butternut Dauphinoise
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 300 milliliters pot double cream; 100 milliliters whole milk; 2 bay leaves; 3 thyme sprigs; 1 garlic clove, crushed; 1 serving whole nutmeg, for grating; 1 Tbsp salted butter, for greasing; 1 large butternut squash, peeled and thinly sliced (about 1.4kg unpeeled to give about 1.1kg prepared flesh); 50 grams mature Double Gloucester or other hard cheese

Butternut Dauphinoise could be just the gluten free and primal recipe you've been looking for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 291 calories, 5g of protein, and 24g of fat each. A mixture of pot double cream, milk, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very affordable side dish. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Swede dauphinoise, Fennel Dauphinoise, and Potatoes Dauphinoise are very similar to this recipe.

Instructions

Put the cream, milk, bay, a sprig of thyme, the garlic and 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.

Ingredients you will need

Garlic

Nutmeg

Cream

Thyme

Milk

Equipment you will use

Sauce Pan

Frying Pan

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Grease a large baking dish with the butter, then layer up the butternut squash, adding seasoning and a few thyme leaves as you go.

Ingredients you will need

Butternut Squash

Thyme

Seasoning

Butter

Equipment you will use

Baking Pan

Pour over the infused cream, leaving the bay and thyme on the top.

Ingredients you will need

Cream

Thyme

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.

Ingredients you will need

Cheese