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Potato and Butternut Bake


1 cup fresh cream

1 cup milk

6 potatoes

1 butternut

1 cup cheese grated

3 cloves garlic pressed or minced

5 sprigs of fresh thyme

Hinds Potato spice

2 tsp salt

Hinds black pepper


Preheat the oven to 190 degrees.

In a large bowl, combine the cream and milk.

Slice the potatoes and butternut very thinly. As you finish slicing potatoes, place it in water so the slices don’t brown.

Mix cream, garlic, the leaves from the thyme sprigs, Hinds potato spice salt, and Hinds black pepper. Dip potato and butternut and, toss well.

Place the potatoes and butternut alternating into a baking dish, add leftover cream mixer then cover the dish tightly with aluminum foil.

Place the baking dish on a sheet pan, then bake for 1 hour.

Remove the foil add cheese and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top. Serve and enjoy!

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