Thanksgiving is in 3 short days, can you believe it? If there is anything that needs to be on the table come Thursday, it’s this Butternut Squash and Potato Gratin.
As you all know, I am obsessed with Butternut Squash (as I like to all it- Butt Squash) & I definitely don’t stray away from the cheese, so this gratin is very close to a dream come true.
If you’ve never made a gratin before, don’t let the fancy little French term scare you. They are actually SO easy. Think cheese, cream, garlic, fresh herbs, and veggies of choice all layered into a dish and baked to golden perfection.
This gratin has layers of butternut squash and potatoes with gruyere and parmesan cheese, and literally melts in your mouth every time you take a bite. It’s definitely my new favorite and will without a doubt be on the Thanksgiving table.Print
Butternut Squash and Potato Gratin
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 mins
- Yield: 6 1x
- 1 large butternut squash, peeled and sliced into 1/8 inch rounds
- 2 russet potatoes, peeled and sliced into 1/8 inch rounds
- 3 T olive oil
- 6 cloves garlic, minced
- 2 tsp fresh thyme, minced
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 4 T butter
- 1 1/2 c heavy cream
- 1/2 c whole milk
- 1 1/2 c shredded gruyere
- 1 c shredded Parmesan
- Preheat oven to 425 degrees and grease 8 x 8 casserole dish.
- Peel the butternut squash and potatoes.
- Using a mandolin or very sharp knife, cut the squash and potatoes into 1/8 inch thick rounds or half rounds and place into a large mixing bowl. Toss with a few T olive oil.
- Heat a saucepan over medium heat. Add butter, cream, milk, and garlic. Cook until butter is melted, stir in fresh thyme, and set aside.
- Start layering the potatoes and squash into the dish, alternating colors in 1 even later. Top each layer with salt, pepper, a little gruyere and parmesan. Repeat until you use up all of the taters and squash.
- Pour the cream mixture all over the potatoes and squash, and sprinkle the top with the remaining gruyere and parmesan.
- Cover gratin with foil and bake for 25 minutes. Remove the foil and bake an additional 25-30 minutes, or until top is golden brown and bubbling.
- Let it set for 5-8 minutes before serving.