This creamy and rich alternative to a regular potato dauphinoise contains parsnips and butternut squash. The veggies are layered with flavoured double cream, butter, thyme and cheddar cheese - making for an oozy, gooey, rich veggie bake.
- 4 large parsnips
- 1 medium butternut squash
- 400ml double cream
- 1 onion
- 2 thyme sprigs
- 50g butter, cubed
- 25g grated mature cheddar cheese
Peel the parsnips and thinly slice. Chop the butternut squash in half, peel, remove the seeds and thinly slice.
Finely dice the onion and strip the thyme sprigs of their leaves. Place the onion, half the thyme and the cream into a pan. Heat in a saucepan until just under scalding point, then drain through a sieve and discard the onion and thyme.
Layer the parsnips, squash, thyme and butter cubes in a gratin dish. Pour the cream over the veggies and top with the cheese. Bake in a 160C oven for 1 hour to 1 and a half hours or until golden and the veggies tender.