Butternut and Onion Gratin

You need:

1 butternut peeled and thinly sliced
2 red or yellow onion peeled and thinly sliced
1 cup double thick cream
2 tablespoons vegetable stock concentrate
1 cup grated parmesan
few sprigs fresh thyme stalks removed
1 tablespoon freshly grated black pepper
1/2 cup grated parmesan for topping
salt to season
fresh thyme to serve

Method:

First off, in an oven safe baking dish, arrange the butternut and onion slices.
In a mixing bowl, combine the cream, vegetable stock, parmesan, thyme and black pepper.
Pour over the raw vegetables.
Bake for 40 – 50 minutes at 200 degrees Celsius, until the cream is bubbly and the topping is brown and crispy.
Season with salt and serve with fresh thyme.