1½ tbsp English mustard
butter, for greasing
300g large potatoes, sliced lengthways
1.25kg butternut squash, peeled, deseeded and sliced lengthways
1 garlic clove, peeled and finely chopped
1 tbsp cornflour
300ml single cream
80g mild Cheddar, grated
2 tbsp chopped fresh rosemary
sea salt and black pepper
30 x 20cm shallow oven dish
Preheat the oven to 190°C/gas mark 5 and grease the oven dish. In a large saucepan, place the potato slices and butternut squash, and cover with boiling water. Simmer for 5 mins, then drain and refresh with cold water, and drain again. Season with black pepper.
Layer the potato slices and butternut squash slices within the oven dish. In a jug, mix together the garlic, mustard and cornflour, then slowly mix in the milk, followed by the cream. Season the mixture with salt and pepper. Pour the mixture over the potato and squash.
In a small bowl, mix together the breadcrumbs, grated cheese and rosemary. Sprinkle the breadcrumb mixture on top of the dish and bake for 50-55 mins until golden and bubbling.
More recipes using mustard are in the November 2020 issue of LandScape magazine