Potatoes. Cream. Garlic. Slow-cooked comforting gorgeousness. What’s not to love? Dauphinoise is one of my favourite dishes ever, i adore it with steak, sausages. It’s the ideal side dish, adding rich creaminess to juicy meat and making everything on the plate super-indulgent. I know it’s still technically summer but following a crappy day last week I had a craving, but decided to experiment (read: tried to kid myself that this version is healthier). Enter butternut squash dauphinoise.
Nigel Slater says you only need a ‘faint whiff’ of garlic, but I disagree. I think it should be crushed and mixed in with the cream, you can barely taste it otherwise. I also want to try roasting some cloves in the skins and squeezing the oozy cooked middle into the cream mixture. But this was a Tuesday, no time for that.
I used single cream and mixed it with milk – Michel Roux Jnr uses all double cream and no milk, which makes it super rich and heavy. All well and good but not for my evening of kidding myself.
So, this is what I used:
- 1 butternut squash
- 1 clove garlic
- 1/2 handful fresh thyme
- 150ml single cream
- 250ml whole milk
- 50g parmesan
- Fresh nutmeg
- Salt and pepper
Using a mandoline slice the peeled squash. Mix the milk, cream, crushed garlic, thyme, salt and pepper in a jug, with the grated nutmeg. Layer the squash in a baking dish and pour some of the mixture onto each layer, tipping the rest over at the end.
I’m not sure this officially goes but I served it with honey and mustard glazed 96% pork sausages and some tenderstem broccoli. It’s not quite as good as with potato but lower-carb and an excellent way to get your beta-carotene. So definitely not virtuous but a good compromise. Enjoy.