Butternut and blue cheese dauphinoise

8 INGREDIENTS • 6 STEPS • 1HR 10MIN

Butternut and blue cheese dauphinoise

Recipe

5.0

3 ratings
This is a rich and flavourful dish to serve as a hearty side or vegetarian main. Brimming with the fantastic flavours of blue cheese, garlic and spinach, it works really well with the creamy potatoes.
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This is a rich and flavourful dish to serve as a hearty side or vegetarian main. Brimming with the fantastic flavours of blue cheese, garlic and spinach, it works really well with the creamy potatoes.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 10MIN

Total time

Ingredients

Servings
4
400 g
butternut squash, sliced
2
large M&S baking potatoes, unpeeled
200 ml
M&S Remarksable Value semi-skimmed milk
300 ml
whipping cream
4 cloves
M&S Remarksable Value garlic, grated
4-5 cloves
200 g
blue stilton
4 tbsp
white breadcrumbs
1 handful
flat leaf parsley, chopped

Nutrition per serving

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Calories
621kcal
Fat
45.8 g
Saturates
28.5 g
Sugars
9.5 g
Salt
471.1 mg
Love This Recipe?
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Butternut and blue cheese dauphinoise
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 2
Slice the M&S baking potatoes (2) thinly (around 5 mm thick) and carefully halve butternut squash (400 g) lengthways so they are slightly thinner.
step 3
Add the milk (200 ml), cream (300 ml) and garlic (4 cloves) to a saucepan set over a high heat and bring to the boil. Crumble in half the stilton (100 g), then turn off the heat and stir everything together well until all the cheese has melted.
step 4
Layer the potatoes and butternut slices into an ovenproof dish and pour over the creamy mixture. Cover with foil and bake in the preheated oven for 35 minutes.
step 5
Remove the foil, and scatter over the breadcrumbs (4 tbsp), flat leaf parsley (1 handful) and remaining crumbled stilton (100 g).
step 6
Return to the hot oven to cook for a further 15 minutes, until everything is golden and bubbling, and the vegetables are tender when sliced with a knife.
step 6 Return to the hot oven to cook for a further 15 minutes, until everything is golden and bubbling, and the vegetables are tender when sliced with a knife.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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