Butternut Squash and Sweet Potato Gratin with Walnut Crust
Indulge in the cozy flavors of fall with this Butternut Squash and Sweet Potato Gratin with Walnut Crust—a dish that combines creamy comfort with a nutty crunch. Thinly sliced butternut squash and sweet potatoes are layered with a savory blend of Parmesan cheese, garlic, and thyme, then baked in a luxurious cream sauce until tender and bubbling. Topped with a golden, toasted walnut and breadcrumb crust, this gratin is as visually stunning as it is delicious. Perfect for holiday feasts or an elegant dinner side, this recipe offers a delightful contrast of textures and a balance of earthy, nutty, and creamy flavors. With minimal prep time and a crowd-pleasing presentation, it’s a must-try dish for autumn gatherings. Keywords: butternut squash gratin, sweet potato gratin, walnut crust, holiday side dish, fall recipes.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 medium (about 1 lb) sweet potatoes
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 2 cloves garlic
- 2 teaspoons fresh thyme
- 0.75 cup grated Parmesan cheese
- 0.75 cup walnuts
- 0.5 cup bread crumbs
- 2 tablespoons unsalted butter
- 1.5 teaspoons kosher salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
Peel the butternut squash and sweet potatoes. Slice both into thin rounds (about 1/8-inch thick) using a sharp knife or mandoline.
In a small saucepan, combine the heavy cream, milk, minced garlic, thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Warm gently over medium heat until just heated through (do not let it boil). Remove from heat and set aside.
Layer half of the butternut squash and sweet potato slices in the prepared baking dish, overlapping slightly. Sprinkle 1/4 cup of grated Parmesan cheese over the layer. Repeat with the remaining vegetables and another 1/4 cup of Parmesan.
Pour the warm cream mixture evenly over the layered vegetables, making sure it seeps down into all layers.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Meanwhile, prepare the walnut crust. Place the walnuts in a food processor and pulse until coarsely chopped. Add bread crumbs, the remaining Parmesan cheese (1/4 cup), and 1/2 teaspoon of kosher salt. Pulse until combined.
Melt the butter in a small skillet over medium heat. Add the walnut mixture and stir until lightly toasted and fragrant, about 2-3 minutes. Remove from heat.
After 40 minutes, remove the foil from the gratin. Evenly sprinkle the walnut crust over the top of the dish.
Return the gratin to the oven and bake uncovered for an additional 20 minutes, or until the top is golden and the vegetables are fork-tender.
Let the dish rest for 5-10 minutes before serving. Garnish with additional thyme, if desired, and enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
