Potato + squash gratin
Close to a dauphinoise, with the addition of cheese, squash and sage. The combination is so warming and perfect for this time of year. A great side to get ready ahead of time, great with any meat or fish or as a meal in its own right with a green salad.
Gratin (6 portions)
1kg Charlotte potato (Any waxy potato works)
½ Butternut squash
1 Onion
2 Garlic cloves
100g White wine
300g Double cream
200g Milk (whole)
20 Sage leaves
½ Wheel soft cheese (Munster, camembert, brie)
80g Butter
Salt + pepper
Peel and slice the onion and garlic, slowly cook in a pan without colour. When soft add the wine and reduce until completely gone.
Peel the potatoes and butternut squash, slice thinly by hand or on the mandolin. Season with salt and pepper and mix well.
Mix the cream and milk. Put the onion mix in the base of an oven dish and layer the potatoes and squash on top, adding your sage and sliced cheese as you go, cover with the cream mix and place a little more of each cheese on top. Cover with foil.
Place in the oven at 160C for 2 hours. Remove the cover and place back in the oven at 180C for around 30 minutes or until nicely coloured on top.
