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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Preheat and prepare baking dish: Preheat the oven to 190°C (375°F). Generously butter a baking dish to prevent sticking and add richness.
- 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.
- 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.
- 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.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is browned and lightly crisp.
- 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
