Spoil yourself with this hearty gratin bursting with flavour. The exquisite balance of seasoning enhances the potatoes and squash, while our Godminster Vintage Organic Cheddar adds a luxurious undertone.
½ large butternut squash
300g San Marzano or cherry tomato
1kg of thinly sliced Maris Piper or King Edward potatoes
½ tablespoon of fennel seeds
2 sprigs of thyme
6 leaves of sage
200g Godminster Vintage Organic Cheddar
300ml double cream
300ml whole milk
3 garlic cloves
Small bunch of chives
Sea salt & black pepper
Pour the milk and cream into a saucepan, then add the thyme and fennel seeds. Tear the sage leaves into half and crush the garlic cloves and also add them to the saucepan. Then cook over a low temperature, until the contents start to bubble (just before it boils) and remove from the heat.
Season the milk and cream mix with salt and pepper and pour through a sieve into your gratin dish. This will remove all the herbs and seeds from your mix. Take the squash and cut into 3cm cubes and place to one side. Then begin to build the gratin, placing your sliced potato into the dish, followed by the occasional cube of squash. (Keep building until all your vegetables are gone, don’t worry if all of the vegetables aren’t covered by the cream and milk). Tightly wrap the gratin in tin foil and bake at 180 c for 40 minutes. Remove from the oven and turn the temperature up to 220 c. Then remove the tin foil and add a scattering of baby tomatoes, and plenty of grated Godminster cheddar! Season again and return to the oven to allow the gratin to become golden and bubbling, for approximately 10 minutes. Garnish with chives and serve.