Darts Farm Potato and Butternut Squash Gratin

Farmed for flavour, our homegrown potatoes and squash are baked in a rich sage-infused cream and scattered with cheesy breadcrumbs for a hearty winter warmer - serve with salad for dinner or as a side dish to your next Sunday roast!

Difficulty:

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4

Darts Farm Potato and Butternut Squash Gratin Image 1

Darts Farm Potato and Butternut Squash Gratin Image 2

Dietry Information

Vegetarian

Related Tags

Vegetarian

Ingredients

1.6 kg Darts Farm potatoes, peeled
1 Darts Farm butternut squash, halved, deseeded and peeled
700ml local milk
200ml whipping cream
4 sage leaves, finely chopped, plus a few whole leaves to decorate
100g fresh breadcrumbs
60g Cheddar from the deli, grated
450g Purple sprouting

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Slice the potatoes and squash into rounds about the thickness of a £1 coin. Add to a large saucepan, cover with the milk and cream and season well. Bring to a low simmer and cook for 10 mins until just tender.
Remove the veg with a slotted spoon and layer into an ovenproof oven dish. Mix the chopped sage into the cream and milk mixture and season well.
Pour the cream mixture over the potatoes, then scatter with the breadcrumbs and cheese. Top with the whole sage leaves and cook for 30 mins until golden and bubbling. If the cheese begins to brown too quickly, cover loosely with foil.
While the gratin is cooking, boil the purple sprouting in salted water for 5-7 mins until tender. Drain and serve with the gratin.