A delicious comfort dish
This recipe makes for a great side dish, perfect for a cold autumn or winter day. The dish doesn’t take too long to put together and is definitely a crown pleaser.
Servings
4
Prep time:
10min
Cook time:
45min
Difficulty:
Easy
Ingredients
- 1 butternut squash
- 4 medium-sized potatoes
- 250ml milk
- 200ml double cream
- 25g butter
- 4tbsp olive oil
- 100g grated emmental
- 5 sprigs of fresh thyme
- 1tbsp garlic powder
- grating of nutmeg
- salt and pepper
You can make this dish vegan by swapping the milk and double cream for almond milk or something similar, and thickening it using a bit of flour. Instead of emmental you can use grated cheddar or mozzarella.
We served this as a main but it can also be served as a side dish with some salad or some meat or fish.
Step by Step Instructions
Step 1
First, prepare the vegetables: peel and thinly slice the potatoes and butternut squash (scoops the seeds out when you get to them). Add the slices to a bowl, then pour over the olive oil. Take the thyme off the sprigs and add to the bowl, add salt and pepper and then mix everything well.
Step 2
Melt the butter in a pan, then add the milk and cream and grate in the nutmeg. Add the garlic powder then mix everything well. Cook on medium heat for 5 minutes to let the nutmeg and garlic infuse into the cream.
Step 3
Preheat the oven to 190 degrees C.
Step 4
Whilst the oven is preheating, you can assemble the gratin. Grease the pan using a bit of olive oil or butter, then layer in the slices: we first did a layer of butternut squash, followed by potatoes, then the remaining squash but feel free to mix it up!
Step 5
Pour over the cream, then sprinkle over the grated cheese. Bake the gratin in the oven for 45 minutes.
Step 6
Once the squash slices are soft and the cheese has melted, the gratin is ready to serve.
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