An easy one-pot twist on potato dauphinois using creamy butterbeans, courgettes and homemade pesto.
Switch up dauphinois potatoes by using creamy butterbeans, sliced courgette and pesto to create a dreamy dinner party dish. This one-pot wonder uses an easy, homemade pesto and Gruyère cheese to create a creamy, cheesy garlicky sauce that's crying out for a piece of crusty bread to mop it all up with. You can take this easy bake straight from the oven to the table (providing you've got some gorgeousStart by making the pesto.
Set a large ovenproof pot over medium heat on the hob. Melt the butter in the pan, then add the flour and stir to combine. Cook out the flour for 1-2 minutes, then slowly pour in the milk, using a whisk to stir the mixture as you pour to break up any lumps. Add the double cream and stir to combine, then finely slice and add your garlic clove. Add the thyme leaves , mustard, nutmeg and a good pinch of salt and black pepper.
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