Butternut Squash And Potato Gratin Recipe

Name: Butternut Squash And Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4 cups onions, thinly sliced; 4 fresh thyme sprigs; 2 tablespoons fresh sage, chopped; salt & freshly ground black pepper; 3 cups butternut squash, cut into 1/2 inch cubes; 3 cups potatoes, cut into 1/2 inch cubes and blanched for about 4 minutes; 1/2 cup whole wheat flour; 2 tablespoons parsley, chopped; 1/2 cup gruyere, grated; 5/8 cup whole milk, heated (1/2 cup plus 2 tablespoons); 1 cup breadcrumbs

Servings: persons

1/4 cup olive oil
4 cups onions, thinly sliced
4 fresh thyme sprigs
2 tablespoons fresh sage, chopped
salt & freshly ground black pepper
3 cups butternut squash, cut into 1/2 inch cubes
3 cups potatoes, cut into 1/2 inch cubes and blanched for about 4 minutes
1/2 cup whole wheat flour
2 tablespoons parsley, chopped
1/2 cup gruyere, grated
5/8 cup whole milk, heated (1/2 cup plus 2 tablespoons)
1 cup breadcrumbs

1
Preheat the oven to 350 degrees F. lightly butter or oil a 2-quart gratin dish.
2
Heat half of the olive oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are slightly carmelized (about 15 minutes). Season and spread in the gratin dish.
3
Return the skillet to the heat and add the rest of the olive oil. Toss the squash lightly in the flour, add to the pan, and cook until it begins to brown, about 7 minutes. Add the parsley, season well, and cook for another minute. Put the squash in the gratin dish on top of the onions, cover with cheese, and add the heated milk.
4
Cover and bake for 25 minutes; then uncover, add the bread crumbs and bake for 25 more minutes, or until the top is browned and the liquid absorbed.

1855

kcal

Calories

158

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 4 cups onions, thinly sliced, 4 fresh thyme sprigs, 2 tablespoons fresh sage, chopped, and more.

Yes, Butternut Squash And Potato Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions