Butternut Dauphinoise Recipes
POTATO AND BUTTERNUT SQUASH GRATIN
Add a little seasonal sweetness to your usual potato gratin with butternut squash.
Categories Butternut Squash potato gratin squash gratin side dish casserole
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Place the cream, garlic, thyme, and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and stir in the nutmeg and 1 1/2 teaspoons salt; let sit until ready to use.
- Peel and thinly slice the potatoes and the squash and arrange them in a 3-quart baking dish, alternating slices of potato and squash.
- Strain the cream mixture over the potatoes and squash and gently press to submerge. Tightly cover the dish with foil, place on a rimmed baking sheet and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 45 to 55 minutes more. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 408 calories
BUTTERNUT DAUPHINOISE
Author: Michelle Minnaar
Provided by Michelle Minnaar
Yield 6
Number Of Ingredients 8
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
BUTTERNUT DAUPHINOISE
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
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
DAUPHINOISE POTATOES
These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn't an easier side dish in the world! Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.
Provided by Mike Robinson
Categories Side dishes
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 160C/140C Fan/Gas 2.
- Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
- Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
- Bake for 1-1½ hours, or until the potatoes are completely tender.
Nutrition Facts : Calories 561kcal, Carbohydrate 33g, Fat 45g, Fiber 3.5g, Protein 5g, SaturatedFat 28g, Sugar 3g
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- Mix the gruyere and parmesan cheese together in a small bowl. Use a spoon to layer half of the potatoes in the prepared baking dish in an evenn layer. Spoon some of the sauce on top. Sprinkle with half of the cheese. Spoon the rest of the potatoes on top in another even layer. Cover with remaining cheese. Transfer baking dish to a large sheet pan and place in the oven. Bake until the cheese is golden brown and bubbly and the potatoes are easily pierece with a knife, about 35-40 minutes.
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- Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
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- Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.
- Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish. Pour a half of the herb and garlic infused cream over the squash. Then add the second layer and cover with the remaining cream. Cover with a tin foil and bake at 350F/ 180C for 30 min.
- Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.
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