Butternut Squash and Yukon Gold Gratin with Gruyere Cheese
Rich, creamy, and irresistibly comforting, this Butternut Squash and Yukon Gold Gratin with Gruyere Cheese is an elevated twist on a classic gratin recipe. Perfect for cozy dinners or as a standout side dish for holiday gatherings, this dish layers tender slices of butternut squash and Yukon Gold potatoes with a luxurious combination of nutty Gruyere cheese and a fragrant cream infused with garlic, fresh thyme, and a hint of nutmeg. Baked to golden perfection, this gratin boasts a creamy interior and a cheesy, bubbly crust that’s sure to impress. Whether you’re searching for a show-stopping holiday casserole or a delicious way to highlight seasonal produce, this decadent gratin is easy to prepare and will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 1.5 pounds Yukon Gold potatoes
- 2 cups (shredded) Gruyere cheese
- 2 cups heavy cream
- 2 garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 tablespoon unsalted butter
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with the unsalted butter.
Peel the butternut squash and Yukon Gold potatoes, then slice both into 1/8-inch thin rounds using a sharp knife or mandoline.
Grate the Gruyere cheese and set it aside.
In a medium saucepan, combine the heavy cream, minced garlic, thyme, salt, black pepper, and nutmeg. Heat over medium-low until just warm (do not boil), then remove from the heat.
Arrange a single layer of Yukon Gold potato slices in the bottom of the prepared baking dish, overlapping slightly. Follow with a layer of butternut squash slices. Sprinkle a thin layer of shredded Gruyere cheese over the squash.
Repeat the layering process (potatoes, squash, then cheese) until all the ingredients are used, finishing with a layer of cheese on top.
Pour the warmed cream mixture evenly over the layered vegetables, ensuring the liquid reaches the edges to evenly coat the gratin.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden brown and the vegetables are fork-tender.
Let the gratin rest for about 10 minutes before serving to allow it to set.
Nutrition Facts
Calories |
3603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 4602 mg | 200% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 22.5 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2981 mg | 229% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5471 mg | 116% | |
*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.
