Butternut Dauphinoise Recipes

BUTTERNUT DAUPHINOISE

Butternut dauphinoise image

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

Provided by Jane Hornby

Categories Side dish

Time 1h15m

Yield Serves 6 as a side dish, 4 as a main

Number Of Ingredients 9

Ingredients

300ml double cream
100ml whole milk
2 bay leaves
a few thyme sprigs
1 garlic clove, crushed
whole nutmeg, for grating
1 tbsp salted butter, for the dish
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

Steps:

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 the oven to 180C/160C fan/gas 4.
Butter 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.
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.

Nutrition Facts : Calories 372 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

GRATIN DAUPHINOISE (SCALLOPED POTATOES)

Gratin Dauphinoise (Scalloped Potatoes) image

Provided by Shelley Wiseman

Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

3 pounds Yukon gold potatoes (about 6 large)
1 medium leek
3/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 large garlic clove, minced
2 cups whole milk
1/2 cup heavy cream
Special Equipment
an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

Steps:

Preheat oven to 350°F with a rack in upper third of oven.
Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

BUTTERNUT DAUPHINOISE

Butternut Dauphinoise image

Author: Michelle Minnaar

Provided by Michelle Minnaar

Yield 6

Number Of Ingredients 8

Ingredients

1 large or 2 small butternut
300ml (½ pt) double cream
2.5ml (½ tsp) salt
100ml (3fl oz) milk
1 garlic clove, crushed
3 oregano sprigs
15ml (1 tbsp) butter
60g (2 oz) Gruyere cheese

Steps:

Preheat oven to 190°C/170°C fan/gas 5.
Place the butternut in the microwave and zap it for 5 mins. This will make peeling the vegetable much easier!
Peel the vegetable and remove the seeds.
Either use a food processor or cut the butternut in thin slices by hand.
Place the cream, salt, milk, garlic and oregano in a small saucepan and warm gently.
Grease an ovenproof dish and arrange the butternut slices and pour over the creamy sauce.
Cover with the dish with foil and place in oven and bake for 25-30 minutes.
Remove the from the oven and remove the foil.
Top the butternut with cheese and place in the oven again. Bake for another 25-30 mins.
Serve with a green salad or roast meat.

Nutrition Facts : ServingSize 1 serving, Calories 262 calories, Sugar 1.4 g, Sodium 215 mg, Fat 24.6 g, SaturatedFat 15 g, Carbohydrate 6.3 g, Protein 5.2 g, Cholesterol 87 mg

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