400ml /1 ¾ cups double cream/whipping creamno half and half or single cream
2bay leaves
a few thyme sprigs
1garlic clovecrushed
½tspnutmeg
1tbspbutter
2lbslarge butternut squashpeeled and thinly sliced
100g /1 cup mature white Cheddar or your favourite cheesegrated
Instructions
Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.
Peel, deseed and slice a large butternut squash and layer half of it in a large and shallow buttered dish. Pour half of the herb and garlic infused cream over the squash. Then add the second layer of butternut squash and cover with the remaining cream. Cover with tin foil and bake at 350F/ 180C for 30 min.
Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.
Notes
Do not substitute heavy cream with half and half or single cream.
I recommend using a large and shallow baking dish for this recipe. A rectangular 9 inch X 13 inch works well.