Butternut Squash Gratin
Butternut Squash Gratin
I found the following recipe while scrolling through my Facebook timeline and decided to give it a try. It was a hit! Even my picky toddler ate it. Well, she ate mostly the potatoes out of it. But hey that’s a win for this mocha mommy! The following recipe is the original posted on https://www.tastemade.com/videos/butternut-squash-gratin-with-gruyere-and-parmesan
I made some modifications to the recipe that I will not along with the original post.
What you need to get it crackin:
1 ½ lbs butternut squash, peeled and sliced ¼-inch thick (I cubed my squash and potatoes. It was just easier for me. If you want a lasagna type finish then cut per the original directionsJ)
2 Tbsp olive oil
Salt and pepper
3 Tbsp thyme, picked (I didn’t have any fresh thyme so I used an organic Italian blend seasoning)
1 ½ lbs Yukon Gold potatoes, washed and sliced ¼-inch thick
1 cup milk
1 cup heavy cream
¼ cup butter
1 ½ cups grated gruyere (I used this cheese along with a little shredded cheddar. Thus cheese has a strong taste similar to parmesan. It can be found at Whole Foods grocery. My local grocery store didn’t carry it.)
1 cup Parmesan
How to create greatness:
Preheat oven to 425ºF, and prepare a
9x9 baking dish with butter.
- In a bowl, toss together butternut squash slices with olive oil, salt, pepper and thyme. In another bowl, toss together Yukon Gold potatoes with olive oil, salt, pepper and thyme. Set aside.
- In a pot, heat milk, cream and butter to a simmer. Set aside.
- Begin layering gratin, starting with a ¼ cup of cream mixture, followed by a layer of squash, a handful of gruyere and a sprinkling of Parmesan. Repeat alternating layers of squash and potatoes, finishing the top with extra cheese and a sprinkling of thyme.
- Cover with foil and bake for 20 minutes. Check doneness with a paring knife or toothpick in the middle. Remove foil and cook another 20 minutes until golden and bubbly.
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| Butternut Squash Gratin |
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