Butternut Squash Vanilla Dauphinoise

A delicate, delicious mix of butternut squash, vanilla and Gruyere cheese. The perfect side to impress and delight!

  • 90 mins
  • 8 servings
Ingredients
  • 1 1/2 cups half and half
  • 2 bay leaves
  • 1 clove garlic, crushed
  • 3 sprigs of thyme
  • 1/2 teaspoon nutmeg
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 large butternut squash, peeled and sliced to about 1/4" slices
  • 6 ounces Gruyere cheese, grated
Uses
Occasions
Directions
  1. Preheat oven to 350 degrees, prepare casserole, pie pan, or baking dish by buttering sides and bottom
  2. Mix the cream with nutmeg, crushed garlic, thyme sprigs and bay leaves in a small saucepan. Bring the mix to a boil.
  3. Turn heat off beneath the cream mixture. Let it sit and infuse for 10-15 minutes.
  4. Peel, de-seed and slice the butternut squash and layer it in prepared dish, sprinkling a pinch or two of salt over each layer.
  5. Pour the herb and garlic infused cream over the squash, leaving the bay leaves and thyme sprigs on top.
  6. Cover with foil and bake at 350 degrees for 30 minutes.
  7. Uncover and sprinkle with grated Gruyere cheese.
  8. Bake for 30 minutes longer, uncovered, until the cheese is melted and golden and the cream is bubbling around the edges.
  9. Cool for about 10 minutes before serving.