Potato and Butternut Squash Gratin

Potato and Butternut Squash Gratin

Butternut squash lends an autumn twist to this comforting, classic dish. Steeping the cream in aromatics imparts an exciting depth of flavor, while Gruyere cheese leaves a nutty, savory finish to this creamy, decadent dish.

Adapted from Gordon Ramsay

Ingredients

Metric System
Servings
  • 4 oz cheese
  • 3 tsp butter
  • 1.5 lb butternut squash
  • 1.5 lb potato
  • 4 clove garlic
  • 2 sprig thyme
  • 2 bay leaf
  • 3 tsp salt
  • black pepper
  • 2 cup milk
  • 2 cup heavy cream
  • Step 1

    Preheat the oven to 400°F (205°C).

    Step 2

    Bring the milk and cream to a low boil over medium heat in a large saucepan and add garlic, herbs and seasoning. Stir occasionally to ensure a film does not form on the surface. Once boiling, immediately lower the heat and let simmer gently for 2-3 minutes.

    Step 3

    While the cream is heating, peel the squash and potatoes and discard skins. Using a mandolin or sharp knife, thinly slice the squash into ⅛-inch even slices. Repeat with the potatoes.

    Step 4

    Carefully slide the squash and potatoes into the cream and simmer for about 7 minutes, until the slices are just barely tender--they should hold their shape and retain a bite. Use a large slotted spoon or spider to remove the vegetables from the cream and set on a large baking sheet or dish to cool slightly. Reserved the remaining seasoned cream for building the gratin.

    Step 5

    Grease an 8x8-inch or 9x6-inch baking dish lightly with butter. Alternating between squash and potatoes, lay one slice at a time down into rows, ensuring that the vegetables are all slightly overlapping one another. Once the bottom layer is complete and covers the entire dish, drizzle about two tablespoons of reserved cream over the vegetables, followed by a sprinkle of a quarter of the cheese (about 1 ounce). Repeat this process with remaining vegetables, topping each layer with more cream and Gruyere, until you have at least 3 layers and no vegetables remain.

    Step 6

    To finish, pour about ¼ cup of the cream all over the vegetables, then top with the remainder of Gruyere.

    Step 7

    Bake for 20-25 minutes, or until the cheese is bubbling and golden brown. If the cheese is not browned on top, broil on high for about 1 minute, keeping a close eye so it doesn’t burn. Allow to stand for 10 minutes before serving.

    Step 1

    Baking dish

    Bake the gratin for 20-25 minutes, or until the cheese is bubbling and golden brown.

    Step 2

    Preheat the oven to 400 F (205 C).

    Step 3

    Baking dish

    Pour about ¼ cup of the cream all over the vegetables, then top with the remainder of Gruyere.

    Step 4

    Baking dish

    Drizzle about two tablespoons of reserved cream over the vegetables, followed by a sprinkle of a quarter of the cheese (about 1 ounce). Repeat this process with remaining vegetables, topping each layer with more cream and Gruyere, until you have at least 3 layers and no vegetables remain.

  • 4 oz cheese
  • Step 5

    Baking dish

    Alternating between squash and potatoes, lay one slice at a time down into rows, ensuring that the vegetables are all slightly overlapping one another.

    Step 6

    Baking dish

    Grease an 8x8-inch or 9x6-inch baking dish lightly with butter.

  • 1 tbsp butter
  • Step 7

    Large pan

    Use a large slotted spoon or spider to remove the vegetables from the cream and set aside to cool slightly. Reserve the remaining seasoned cream for building the gratin.

    Step 8

    Large pan

    Carefully slide the squash and potatoes into the pan with cream and simmer for about 7 minutes, until the slices are just barely tender. (They should hold their shape and retain a bite.)

  • 1.5 lb butternut squash
  • 1.5 lb potato
  • Step 9

    Large pan

    Add garlic, herbs and seasoning to the pan with the cream.

  • 4 clove garlic
  • 2 sprig thyme
  • 2 bay leaf
  • 1 tbsp salt
  • black pepper
  • Step 10

    Large pan

    Bring milk and cream to a low boil over medium heat in a large saucepan.

  • 2 cup milk
  • 2 cup heavy cream
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