Butternut Squash And Potato Gratin Recipe

Name: Butternut Squash And Potato Gratin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 x russet potatoes; 1 med butternut squash; 3 x yellow onions; 1 Tbsp. extra virgin olive oil; 2 Tbsp. butter; 1 quart heavy cream; 2 Tbsp. salt; 1 Tbsp. pepper; 2 Tbsp. minced sage; 2 Tbsp. minced thyme; 8 ounce grated parmesan cheese

Servings: persons

1
1.
2
Peel potatoes and slice lengthwise 1/8-inch thick.
3
Cut away peel of butternut squash and slice lengthwise 1/8-inch thick.
4
2.
5
Thinly slice onions and cook in a heavy sauta pan with extra virgin olive oil over moderate heat, stirring occasionally, till soft and golden, about 20 min.
6
3.
7
Butter a 13-by-9-inch casserole pan.
8
Start layering the gratin by placing 1/2 of the sliced potatoes down first.
9
Mix together the salt and pepper and sprinkle 1/4 of it on the potatoes.
10
Scatter 1/3 of the caramelized onions and sprinkle 1/4 of the minced herbs.
11
Pour 8 ounces of the heavy cream over the top and sprinkle 1/4 of the parmesan cheese
12
4.
13
Place a layer of butternut squash next and repeat with layering ingredients.
14
Repeat with a potato layer.
15
Finish with a butternut squash layer, omitting the caramelized onion step.
16
5.
17
Preheat oven to 350 degrees.
18
Cover gratin with aluminum foil and bake for one hour, or possibly till soft.
19
Remove foil and continue cooking for 20 min, to lightly brown top.
20
This holiday-friendly recipe comes from Frank Palmer, executive chef of the Duck Club Restaurant at the Lafayette Park Hotel.
21
His gratin consists of four layers of alternating potatoes and butternut squash.

824

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 10 x russet potatoes, 1 med butternut squash, 3 x yellow onions, 1 Tbsp. extra virgin olive oil, and more.

Yes, Butternut Squash And Potato Gratin Recipe 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!