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    Squash and Potato Gratin with Sage and Onion

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    Squash and Potato Gratin with Sage and Onion

    Although gratin dauphinois is pure perfection, the idea of baking starchy vegetables in cream can be tinkered with very happily, producing delicious results. I came across the idea of a combined squash and potato gratin in New York chef Alfred Portale's book, 12 Seasons. This is my take on it

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 6


    • Large knob of soft butter
    • 1 large onion, finely chopped
    • 1 tbsp finely chopped sage
    • 568ml carton double cream
    • 200ml whole milk
    • 500g butternut squash (about half a large one)
    • 500g waxy potatoes
    • 50g white breadcrumbs (optional)


    1. Preheat the oven to 190°C, gas mark 5. Use some of the butter to grease a gratin dish of about 30cm x 20cm, with about a 2-litre capacity.
    2. Melt the remaining butter in a frying pan over a medium heat. Fry the onion for about 10 minutes, until soft and golden, then stir in the sage. Meanwhile, heat the cream and milk together until just below boiling. Set aside.
    3. Peel and deseed the squash and cut into slices about 3mm thick. Do the same with the potatoes. Toss the two together. Layer the squash and potatoes in the dish, adding a little of the sage and onion and some salt and pepper every few layers. Keep the layers flat. Pour over the cream (it should almost fully cover the vegetables) and sprinkle with the breadcrumbs, if using. Bake for 1-1½ hours until soft all the way through and golden brown on top, and serve with a crisp chicory and watercress salad.

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