Butternut Dauphinoise

Butternut Dauphinoise

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(11 ratings)

Prep: 15 mins Cook: 1 hr plus standing

Easy

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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Ingredients

  • 300ml pot double cream
  • 100ml whole milk
  • 2 bay leaves
  • a few thyme sprigs

    Thyme

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

  • 1 garlic clove, crushed
  • whole nutmeg, for grating
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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

Method

  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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Claralina
15th Apr, 2017
5.05
This recipe is fab. Simple to make but looks and tastes really impressive. I added some leek as someone else recommended and it went down very well. Surprisingly light considering all that cream!
Frantic Flapjack
10th Apr, 2017
5.05
This was the ultimate comfort food. Tastes delicious! I used semi-skimmed milk. Didn't have any thyme so used some chopped parsley instead. Season well and the garlic is a must to get a good flavour.
catie74
29th Mar, 2017
We continue to make this but I don't bother peeling it
trishagreen
27th Mar, 2016
5.05
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
23rd Mar, 2016
5.05
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
16th Nov, 2015
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
17th Oct, 2015
Great seasonal recipe served with sausages. Whole family enjoys this
picklestick
8th Nov, 2014
Could you substitute something else for the double cream?
vall
28th Oct, 2014
5.05
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
9th Oct, 2014
5.05
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.

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JOEVELED
3rd Aug, 2017
Can you use creme fraiche instead of double cream and still freeze this recipe?
goodfoodteam's picture
goodfoodteam
7th Aug, 2017
Thanks for your question. We have not tested this dish with crème fraîche and would not recommend it as it tends to as it tends to split when defrosted.
lwallien
16th Oct, 2014
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.
Frantic Flapjack
10th Apr, 2017
5.05
Top tip! I'm going to try that.