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!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the olive oil and set aside.

Step 2

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.

Step 3

In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 4

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.

Step 5

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.

Step 6

Pour half of the warm cream mixture over the first layer, ensuring it evenly coats the potatoes and squash.

Step 7

Repeat the layers with the remaining potatoes, butternut squash, Gruyere cheese, and cream mixture.

Step 8

Cover the dish with aluminum foil and place it in the preheated oven. Bake for 40 minutes.

Step 9

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.

Step 10

Allow the gratin to rest for 10 minutes before serving. Garnish with additional thyme if desired.

Nutrition Facts

Serving size	(2533.7g)

Amount per serving	% Daily Value*
Calories	3897.9

Total Fat 283.0g	0%
Saturated Fat 161.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 833.5mg	0%
Sodium 4693.9mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 37.7g	0%
Total Sugars 33.9g
Protein 103.1g	0%

Vitamin D 107.4IU	0%
Calcium 3278.7mg	0%
Iron 10.5mg	0%
Potassium 5518.4mg	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: 66.6%

Protein: 10.8%

Carbs: 22.6%