Creamy Butternut Squash and Potato Gratin with Thyme Recipe

Introduction

This creamy butternut squash and potato gratin with thyme is a comforting and elegant side dish perfect for any meal. Layered with tender vegetables, fragrant herbs, and a golden cheese crust, it brings warmth and flavor to your table.

Ingredients

• 500 g (1 lb) butternut squash, peeled
• 400 g (14 oz) potatoes
• 2 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
• 250 ml (1 cup) heavy cream
• 100 g (1 cup) grated cheese (Gruyère, Emmental, or Comté)
• 20 g (1½ tablespoons) butter, for the baking dish
• 1 tablespoon olive oil

Instructions

1. Step 1: Peel the butternut squash and potatoes, then slice them into thin, even rounds about 3 mm thick. Uniform slices ensure even cooking and tenderness.
2. Step 2: In a large bowl, mix the heavy cream, olive oil, minced garlic, thyme leaves (stripped from sprigs), salt, and black pepper until well combined. Add the squash and potato slices and gently toss to coat all pieces evenly.
3. Step 3: Preheat your oven to 190°C (375°F). Butter a baking dish generously to prevent sticking and add richness.
4. Step 4: Arrange the squash and potato slices in the baking dish, alternating between the two for both flavor balance and a decorative look. Lay them flat or slightly overlapping.
5. Step 5: Pour the remaining cream mixture over the arranged vegetables, letting it seep between the layers. Sprinkle the grated cheese evenly on top.
6. Step 6: Cover the dish with aluminum foil and bake for 35 minutes to allow gentle cooking and flavor absorption.
7. Step 7: Remove the foil and bake uncovered for an additional 15 minutes, until the top is golden brown and slightly crisp.
8. Step 8: Let the gratin rest for about 5 minutes before serving. Garnish with a few fresh thyme leaves for an aromatic finish.

Tips & Variations

• Use a mandoline slicer to achieve perfectly even vegetable slices for uniform cooking.
• Substitute the cheese with a sharper variety like Parmesan to add a different flavor profile.
• Add a pinch of nutmeg to the cream mixture for a warm, subtle spice.
• For a lighter version, use half-and-half instead of heavy cream, but note the texture will be less rich.

Storage

Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin in advance?

Yes, you can assemble the gratin a few hours ahead and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the cooking time if chilled.

What if I don’t have fresh thyme?

Dried thyme can be used in a pinch—use about one teaspoon and add it to the cream mixture. Fresh thyme gives a brighter flavor, but dried thyme still works well.

Creamy Butternut Squash and Potato Gratin with Thyme Recipe

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★★★★★

4.5 from 119 reviews

• Author: Charlotte
• Total Time: 1 hour 10 minutes
• Yield: Serves 4

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Description

A luscious and comforting Creamy Butternut Squash and Potato Gratin infused with fresh thyme and topped with a golden cheesy crust. This baked dish layers tender slices of butternut squash and potatoes in a seasoned cream mixture, then bakes to perfection for a rich, flavorful side or main course.

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Ingredients

Scale 1x2x3x

Vegetables

• 500 g (1 lb) butternut squash, peeled
• 400 g (14 oz) potatoes
• 2 garlic cloves, finely chopped
• 2 sprigs fresh thyme (leaves only)

Seasoning and Dairy

• Salt and freshly ground black pepper, to taste
• 250 ml (1 cup) heavy cream
• 100 g (1 cup) grated cheese (Gruyère, Emmental, or Comté)
• 20 g (1½ tablespoons) butter, for the baking dish
• 1 tablespoon olive oil

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Instructions

1. Prepare the vegetables: Peel the butternut squash and potatoes and slice both into thin, even rounds approximately 3 mm thick to ensure even cooking and tenderness in the gratin.
2. Mix the cream sauce: In a large bowl, combine the heavy cream, olive oil, minced garlic, thyme leaves stripped from the sprigs, salt, and freshly ground black pepper. Stir well to create a fragrant and seasoned cream base.
3. Toss vegetables: Add the sliced butternut squash and potatoes into the cream mixture bowl. Gently toss until all the slices are evenly coated with the cream mixture.
4. Preheat and prepare baking dish: Preheat the oven to 190°C (375°F). Generously butter a baking dish to prevent sticking and add richness.
5. Assemble the gratin: Arrange the coated butternut squash and potato slices in the buttered dish, alternating between the two vegetables for a balanced flavor and attractive appearance. You may layer them flat or slightly overlapping.
6. Add cream and cheese: Pour any remaining cream mixture evenly over the layered vegetables, ensuring it seeps between the layers. Sprinkle the grated cheese generously over the top to form a golden crust.
7. Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes to allow the vegetables to cook gently and absorb flavors.
8. Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is browned and lightly crisp.
9. Rest and serve: Let the gratin rest for about 5 minutes after baking to set. Garnish with fresh thyme leaves before serving for a final aromatic touch.

Notes

• Use a mandoline slicer for uniformly thin and even slices.
• Gruyère, Emmental, or Comté cheeses melt well and bring a nutty flavor; choose based on availability or preference.
• Allowing the gratin to rest helps it firm up and makes serving easier.
• For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream.
• Fresh thyme is preferred over dried for a brighter flavor.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: butternut squash gratin, potato gratin, creamy gratin, thyme gratin, baked squash recipe, vegetarian side dish