Pumpkin and choko dauphinoise

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Sliced ingredients, ready for the baking dish
Sliced ingredients, ready for the baking dish

In another of our series of choko recipes, this is a variation on the classic potato dauphinoise, only with pumpkin, choko and radishes.

The method is simple:

Slice the ingredients thinly, using a mandolin or knife.

Layering up the vegetables
Layering up the vegetables

Then layer the vegetables in a small, high-sided baking dish. Alternate the ingredients, adding small knobs of butter as you go. I also added some dried sage (home-made of course!), salt and pepper.

Then pour in cream, to come up the level of the vegetables.

Bake in a 180°C oven for 45mins. I then added a layer of grated cheese (why not!), and baked until golden brown.

Delicious!
Delicious!

The result was delicious with pork sausages and peas 🙂

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