Gratin of Winter Squash or Rutabaga
Delight in the comforting richness of a Gratin of Winter Squash or Rutabaga, a dish that transforms humble root vegetables into a show-stopping side. Thin slices of sweet winter squash or earthy rutabaga are layered with a velvety blend of cream, milk, and aromatic fresh thyme, then blanketed with a duo of melted Parmesan and Gruyère cheeses for a golden, bubbling finish. Enhanced with just a hint of garlic and optional nutmeg for warmth, this recipe is the perfect balance of creamy and savory. Ideal for holiday gatherings or cozy family dinners, this easy-to-make gratin offers gourmet appeal with its decadent flavors and stunning presentation. Whether you're showcasing seasonal produce or elevating your vegetable sides, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds winter squash or rutabaga
- 1 cup heavy cream
- 0.5 cup whole milk
- 2 pieces garlic cloves
- 1 teaspoon fresh thyme
- 0.5 cup grated Parmesan cheese
- 0.5 cup grated Gruyère cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the winter squash or rutabaga and slice it thinly into rounds about 1/8-inch thick using a sharp knife or a mandoline.
In a small saucepan, combine the heavy cream, whole milk, minced garlic cloves, and fresh thyme. Heat the mixture over low heat until warm but not boiling. Remove from heat and set aside.
Butter an 8x8-inch (or similar size) baking dish with 1 tablespoon of unsalted butter.
Arrange a single layer of squash or rutabaga slices at the bottom of the dish, slightly overlapping. Sprinkle lightly with salt, pepper, and a pinch of grated nutmeg (if using).
Pour a small amount of the warmed cream mixture over this layer and sprinkle with a portion of both the Parmesan and Gruyère cheeses.
Repeat layering squash/rutabaga slices, cream mixture, and cheese until all the ingredients are used, finishing with a layer of cheese on top.
Dot the top layer with the remaining tablespoon of butter for added richness.
Cover the dish tightly with foil and bake for 40 minutes in the preheated oven.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the squash/rutabaga is tender when pierced with a knife.
Allow the gratin to cool for 5-10 minutes before serving to let the flavors settle. Serve warm and enjoy!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 702 mg | 15% | |
*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.
