Name: Butternut and blue cheese dauphinoise
Total time: 4200 s
Yield: 4
Ingredients: 400 gram butternut squash; 2 baking potato; 200 millilitre semi-skimmed milk; 300 millilitre whipping cream; 4 clove garlic; 200 gram blue stilton; 4 tablespoon white breadcrumbs; 1 handful flat leaf parsley

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 (10 g) , 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.

Butternut and blue cheese dauphinoise

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