29-08-2015 The Day We Said Yes & A Welcome to Autumn

29-08-2015 The Day We Said Yes & A Welcome to Autumn

The reason I took a break last week is because on the 29th of August we got married! 😀

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Since I still had guests from away that stayed home I decided to dedicate my attention to them…besides the fact that I really needed some rest from all the pre-wedding stress and the partying (the night before the big event I only slept four hours). I can only say that the day exceeded my expectations as we had such an incredible time, ambience and weather: a day made of all the flavours of love. Here are just a few of the pictures from a wedding in southern Switzerland.

 

Since our wedding occurred on the last actual weekend of real summer weather and now we’re gently slipping into autumn I decided to welcome the new season by cooking something with butternut squash. A nice casserole/gratin always makes me happy and with cooler evenings it’s a dish that works well. I wanted the flavours to “marry” well together. After consulting my Flavour Thesaurus from Nikki Segnit I decided to use some goat cheese and rosemary to accompany the butternut squash and potatoes. I decided to lightly roast the potatoes and butternut before baking them in the oven, this added some extra flavour to the dish. I hope you will enjoy it as much as I did.

 

Butternut Potato Gratin with Goat Cheese and Rosemary

 

 

 

Butternut Potato Gratin with Goat Cheese and Rosemary

Recipe for 4-6

Prep time: 20-25 min

Cook time: 40-45 min

 

Ingredients:

500 g waxy potatoes

500 g butternut squash

1 tbsp. chopped rosemary leaves

2 garlic cloves

Cayenne pepper

1.5 dl milk

200 g sour cream (I used ½ fat)

1 egg

100 g grated hard goat cheese

1 tbsp. vegetable oil (+ extra to grease baking dish)

Salt and pepper

 

Recipe:

Peel the potatoes cut them into 2 cm pieces. Bring a pan filled with salty water to a boil and cook the potatoes until they’re soft. Once they’re ready drain them.

Meanwhile cut the butternut squash into 2 cm pieces, too. Pass the garlic through a garlic crusher.

On a medium fire, in a non-stick pan heat 1 tbsp. vegetable oil and add the potatoes and butternut pieces to brown. Season with salt, pepper and cayenne pepper to taste. Toss regularly. After about 10 minutes add the rosemary and garlic and continue cooking for another 5-10 min.

In a bowl combine the sour cream, milk and the egg and mix all together.

Grease a baking dish and transfer the vegetables, on top sprinkle the grated goat cheese and finally pour the milk, sour cream and egg mixture.

Cook in a preheated oven at 220°C for 15-20 min.