Potato Butternut Squash and Gruyere Gratin
Elevate your comfort food game with this decadent Potato Butternut Squash and Gruyere Gratin, a dish that combines silky layers of tender Yukon Gold potatoes and sweet butternut squash with a creamy garlic-infused sauce. The rich, nutty flavor of Gruyere cheese melts perfectly into each layer, while aromatic fresh thyme and a touch of grated nutmeg add depth and warmth. This oven-baked masterpiece is topped with a golden, bubbly finish that’s as visually stunning as it is delicious. Perfect for holiday gatherings or indulgent weeknight dinners, this gratin pairs classic French technique with seasonal ingredients to create a side dish or main that’s pure culinary bliss. Ready in under 90 minutes, it’s a showstopper that’s as easy to prepare as it is to enjoy!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 3 medium Yukon Gold potatoes
- 2 cups, shredded Gruyere cheese
- 2 cups Heavy cream
- 1 cup Milk
- 2 cloves, minced Garlic
- 2 tablespoons Unsalted butter
- 1 teaspoon, finely chopped Fresh thyme
- 0.25 teaspoon, grated Nutmeg
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the olive oil and set aside.
Peel the butternut squash and cut it into thin slices, approximately 1/8-inch thick. Peel the potatoes and slice them to the same thickness. A mandoline slicer works well for even slices.
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the heavy cream, milk, thyme, nutmeg, salt, and pepper. Heat the mixture until it’s warm (do not boil), then remove it from the heat.
Spread half of the potato slices evenly on the bottom of the prepared baking dish. Follow with half of the butternut squash slices. Sprinkle 1 cup of shredded Gruyere cheese evenly over the layer.
Pour half of the warm cream mixture over the first layer, ensuring it evenly coats the potatoes and squash.
Repeat the layers with the remaining potatoes, butternut squash, Gruyere cheese, and cream mixture.
Cover the dish with aluminum foil and place it in the preheated oven. Bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes and squash are tender when pierced with a knife.
Allow the gratin to rest for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 5.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 493 mg | 38% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 831 mg | 18% | |
*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.
