Butternut Dauphinoise

Butternut Dauphinoise

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(9 ratings)

Prep: 15 mins Cook: 1 hr plus standing


Serves 6 as a side dish, 4 as a main
This indulgent gratin of squash with bay, thyme and nutmeg, plus a robust cheese sauce makes a great main or side dish

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal372
  • fat33g
  • saturates20g
  • carbs14g
  • sugars8g
  • fibre4g
  • protein5g
  • salt0.3g
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  • 300ml pot double cream
  • 100ml whole milk
  • 2 bay leaf
  • a few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 garlic clove, crushed
  • 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)
  • 50g mature Double Gloucester or other hard cheese


  1. 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 oven to 180C/160C fan/gas 4.

  2. Grease 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.

  3. 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.

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Comments, questions and tips

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Comments (15)

trishagreen's picture

Loved this recipe. So easy and really tasty. Could potentially mix squash and potato, maybe add a little spinach too for variation, but really good on its own, as a a side dish to a roast beef. One for my files...

homoeopathy's picture

Absolutely love this dish, made many times now just for us and as a dinner party side - a firm favourite and big hit with everyone.
I add sliced onions in between the layers for some extra flavour, absolutely delicious.

shezzle's picture

I make this every year as a side dish to go with Christmas dinner and Boxing Day dinner. It freezes beautifully- I make two about three weeks before and cook from frozen. The whole family loves this recipe!

catie74's picture

Great seasonal recipe served with sausages. Whole family enjoys this

picklestick's picture

Could you substitute something else for the double cream?

vall's picture

This was so easy and delicious!I topped mine with goat cheese!
Will make this again it's a fab recipe , ideal for dinner parties..success guaranteed!

homoeopathy's picture

Made this the other evening, absolute delicious. We decided to add in a layer of leeks too which we felt only added to the dish. We have a huge glut of butternut squash this year and will definitely be making this again and again, a true winner, thank you.

bacon-n-egg's picture

Blooming lovely! The children loved it and it had all the small and taste of a potato dish but less stodgy. Easy to prepare. Biggest problem was slicing it thinly however I could of done this in the magimix with slicer attachment but I couldnt be bothered. We had ours with plain lamb chops but would work with any plain meats really. Imagine this could be a substitute for macaroni cheese for Christmas eve.

oscarisla2912's picture

what a lovely tasty and very easy recipe... OH thought it was too sweet for him but i loved it. Served it with Roast Pork. Something different for Sunday Lunch.

harrowing's picture

Yes indeed this is truly delicious. The second time I added a layer of grilled sausages for the meat eaters and for both, with the thyme added paprika, and chilli flakes which gave it a kick. Can someone please let me know how to deal with large butternuts without using a hacksaw and cutting fingers off!!

gippslander's picture

How to deal with a butternut? If it's large, I cut it in half roughly across the middle, then stand the half up on the cut and cut down. Scoop out the seeds with a spoon. I then lay the cut pumpkin flat and cut it into slices, varying width to accommodate the recipe. Once that's done, it's an easy job to cut the peel off. Every time I do it, I thank goodness that it's not a Queensland Blue! Now that is a candidate for a chainsaw. Hope this helps and is clearer than mud. Greetings from Oz.

drd101's picture

Very easy, very tasty. Also great as cold leftovers

sogatha's picture

Utterly delicious. Was a bit worried half way through cooking as couldn't press the squash down much and some wasn't under the liquid at all but it turned out perfect anyway. Had planned to freeze half of it but ate the lot between two of us in one sitting - it was that good!!

mrsshush's picture

Mum made this for Christmas dinner as a side dish & it was absolutely amazing!! Will definitely be made again & again!

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Tips (1)

lwallien's picture

A chef told me to put the pumpkin/butternut - no oil, nothing - in an oven preheated at 180 C. Leave it there for about 10 minutes (or longer, but beware or the outer layer will be cooked already). After that you can slice and peel the pumpkin easily. Works like a charm.