Bobby's Butternut and Potato Dauphinoise

Butternut and Potato Dauphinoise
Gratin dauphinoise is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France 

Ingredients:
375ml whipping cream.
2 cloves of garlic, chopped.
15ml thyme.
60ml grated cheese and a whole lot more grated cheese for the top.
Salt and pepper to season.
1 butternut, peeled and sliced.
7 potatoes peeled and thinly sliced.
Method:
In a bowl, whisk together the cream, garlic, thyme and the 60ml cheese, until everything is well combined.
Add the butternut and potato slices and mix so that the slices and nicely coated.
Grease a square ovenproof dish and carefully tip the bowl with all its contents into the dish.
Gently push the slices so that is relatively evenly spread.
Sprinkle as much cheese as you like over the top.
Cover with foil and pop into a pre-heated oven.
Bake at 180 degrees for 2 hours or until the slices are soft when you prick it with a fork.
Remove the foil and bake until the cheese is nice and golden brown.
Prepared, tried and tested Bobby Swanson
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