Potato & butternut dauphinoise
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Preparation : 10 min
Cooking : 1 h 
Total time : 1 h 10 Rest : 0 min
4 people
300 ml of crème fraîche
1 garlic clove, crushed
4 small potatoes, peeled
1 butternut squash neck
50 g of gruyère
1 pinch of sea salt
1 pinch of freshly ground black pepper
Associated products
RECIPE STEPS
1
Preheat the oven to 180°C.
Combine the cream, garlic, 1 tsp salt and ½ tsp pepper in a bowl.
- 300 ml of crème fraîche
- 1 garlic clove, crushed
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
2
Peel and trim the butternut squash to fit into the feed tube. Spiralize the potato and butternut squash using the FUSILLI cone.
Cut into shorter lengths. Add to the garlic cream mixture and toss to coat.
- 4 small potatoes, peeled
- 1 butternut squash neck
3
Arrange in an even layer, in a buttered 20cm casserole dish. Sprinkle with cheese, cover with foil and bake for 50 minutes.
Uncover and bake for 10-15 minutes until the vegetables are tender and the cheese is bubbling and golden.
- 50 g of gruyère
4
Rest for 10-15 minutes before serving.
© Magimix
