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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with the unsalted butter.

Step 2

Peel the butternut squash and Yukon Gold potatoes, then slice both into 1/8-inch thin rounds using a sharp knife or mandoline.

Step 3

Grate the Gruyere cheese and set it aside.

Step 4

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.

Step 5

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.

Step 6

Repeat the layering process (potatoes, squash, then cheese) until all the ingredients are used, finishing with a layer of cheese on top.

Step 7

Pour the warmed cream mixture evenly over the layered vegetables, ensuring the liquid reaches the edges to evenly coat the gratin.

Step 8

Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 9

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.

Step 10

Let the gratin rest for about 10 minutes before serving to allow it to set.

Nutrition Facts

Serving size	(2342.1g)

Amount per serving	% Daily Value*
Calories	3603.2

Total Fat 251.8g	0%
Saturated Fat 149.4g	0%
Polyunsaturated Fat g
Cholesterol 780.6mg	0%
Sodium 4601.9mg	0%
Total Carbohydrate 218.6g	0%
Dietary Fiber 38.9g	0%
Total Sugars 22.5g
Protein 96.5g	0%

Vitamin D 0IU	0%
Calcium 2980.7mg	0%
Iron 11.0mg	0%
Potassium 5471.4mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 10.9%

Carbs: 24.8%