Butternut Dauphinoise

Butternut Dauphinoise

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(14 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 leaves
  • 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



    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


  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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7th Mar, 2018
This felt indulgent and great for the visual table pleaser. I would make it again.
15th Apr, 2017
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
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.
29th Mar, 2017
We continue to make this but I don't bother peeling it
27th Mar, 2016
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...
23rd Mar, 2016
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.
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!
26th Nov, 2017
Very interested in your idea of freezing it! Do you precook it completely and then freeze it after it cools? Or do you do everything but the oven part before you freeze it? Also presume you have to cook for longer if still frozen? Thanks!
17th Oct, 2015
Great seasonal recipe served with sausages. Whole family enjoys this
8th Nov, 2014
Could you substitute something else for the double cream?


3rd Aug, 2017
Can you use creme fraiche instead of double cream and still freeze this recipe?
goodfoodteam's picture
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.
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
Top tip! I'm going to try that.