600g(21.2 oz) floury potatoes such as Maris Piper potatoes, peeled and sliced thinly
1small onionpeeled and thinly sliced
6rashers/slices cooked streaky baconchopped
100g(1 cup minus 1 tbsp) mature cheddar cheesegrated
75g(3/4 cup) Grana Padano or Parmesan cheesegrated
½tspsalt
½tsppepper
½tspdried thyme
300g(10.6 oz) approx 1 medium butternut squashpeeled, cut in half and thinly sliced (seeds discarded)
1tbspfinely chopped fresh parsley
Instructions
Preheat the oven to 190C/375F (fan).
Heat the milk, cream, and garlic in a small pan until it's almost boiling (don't boil though). Turn off the heat.
300 ml (1 1/4 cups) whole (full-fat) milk, 400 ml (1 2/3 cups) double (heavy) cream, 2 cloves garlic
Take an oven-proof dish approx. 20cmx25cm, layer a third of the potatoes and onion on the bottom of the dish, overlapping slightly. Sprinkle on a quarter of the bacon, a quarter of the cheese, and a pinch each of the salt, pepper, and thyme. Pour over a quarter of the hot cream.
600 g (21.2 oz) floury potatoes, 1 small onion, 6 rashers/slices cooked streaky bacon, 100 g (1 cup minus 1 tbsp) mature cheddar cheese, 75 g (3/4 cup) Grana Padano or Parmesan cheese, ½ tsp salt, ½ tsp pepper, ½ tsp dried thyme
Repeat with another layer of everything, this time including half of the butternut squash.
Repeat with a final layer of the potatoes, onion, and butternut squash, but this time, don’t sprinkle on the bacon (it will overcook if sprinkled on top at this point). Pour the remaining cream around the sides of the squash/potatoes (the cream should have filled up the dish and be just about touching the bottom of your top layer of squash). Sprinkle the rest of the cheese, thyme, and a pinch of salt and pepper over the top.
300 g (10.6 oz) approx 1 medium butternut squash
Place in the oven and cook for 1 hour until the potatoes are tender and the top is browned. Sprinkle on the remaining bacon for the last 5 minutes of cooking to heat through.