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Squash and blue cheese Dauphinoise

"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 squash, it works really well with the creamy potatoes." - chef Chris Baber

  • 1.0 Star
  • Timer
  • Chef hat Easy


Grate the garlic cloves. Finely chop the parsley.

And the rest...

  1. 1 Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. 2 Slice the potatoes thinly (around half a centimetre thick), leaving the skin on and halve the butternut squash slices so they are slightly thinner.
  3. 3 Add the milk, cream and garlic to a pan and bring to the boil. Crumble in half the stilton, then turn off the heat and stir everything together well until all the cheese has melted.
  4. 4 Layer the potatoes and butternut slices into an ovenproof dish and pour over the creamy mixture. Cover with foil and bake for 35 minutes.
  5. 5 Remove the foil, and sprinkle over the breadcrumbs, chopped parsley and remaining stilton.
  6. 6 Return to the oven for a further 15 minutes until everything is golden and bubbling - and the vegetables are tender when sliced with a knife.

And the rest...

1 Review

  • Pauline

    The potato portion is unclear......Dish needs additional salt, a lot. Taste the sauce when heated, be sure it is to your liking, keep in mind potatoes take lots of salt. Winter Squash too. I also added 1 tsp salt, 1/4t. nutmeg and lots of white pepper. Be sure veggies are submerged in sauce, add more cream or sour cream and heat through slowly (watch, stir often or milk will burn) in the saucepan before placing in oven proof dish.