Creamy Butternut Squash, Potato, and Tomato Gratin Recipe

Name: Creamy Butternut Squash, Potato, and Tomato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium butternut squash (about 3 pounds)peeled, halved, seeded and sliced crosswise 1/16 inch thick; Salt and freshly ground pepper; 4 medium Idaho potatoes (about 1 1/2 pounds), peeled and sliced 1/16 inch thick; 5 medium tomatoes, peeled and thinly sliced crosswise; 3 1/2 cups heavy cream; 1 tablespoon finely chopped garlic; 1 teaspoon finely chopped thyme; 1/2 teaspoon freshly grated nutmeg; 1 1/2 cups fresh bread crumbs; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped chives

Servings: persons

2 medium butternut squash (about 3 pounds)peeled, halved, seeded and sliced crosswise 1/16 inch thick
Salt and freshly ground pepper
4 medium Idaho potatoes (about 1 1/2 pounds), peeled and sliced 1/16 inch thick
5 medium tomatoes, peeled and thinly sliced crosswise
3 1/2 cups heavy cream
1 tablespoon finely chopped garlic
1 teaspoon finely chopped thyme
1/2 teaspoon freshly grated nutmeg
1 1/2 cups fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives

1
Preheat the oven to 350.
2
Butter a 14-by-10-by-2-inch (4 quart) baking dish.
3
Layer half of the butternut squash slices in the baking dish, overlapping them slightly, and season with salt and pepper.
4
Cover with half of the potato slices, overlapping them slightly, and season with salt and pepper.
5
Top with half of the tomato slices and season with salt and pepper.
6
Repeat the layering process with the remaining vegetables, seasoning as you go.
7
In a medium saucepan, combine the cream, garlic, thyme and nutmeg and bring to a boil over moderate heat.
8
Pour the cream evenly over the vegetables.
9
Cover with foil and bake for about 45 minutes, or until the vegetables are tender when pierced with a knife.
10
Meanwhile, in a small bowl, combine the bread crumbs, Parmesan, parsley and chives.
11
Sprinkle the crumbs evenly over the gratin.
12
Increase the oven temperature to 400 and bake the gratin, uncovered, for 20 to 25 minutes, or until the crust is golden brown.
13
Let rest for 10 minutes before serving.

1121

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 medium butternut squash (about 3 pounds)peeled, halved, seeded and sliced crosswise 1/16 inch thick, Salt and freshly ground pepper, 4 medium Idaho potatoes (about 1 1/2 pounds), peeled and sliced 1/16 inch thick, 5 medium tomatoes, peeled and thinly sliced crosswise, and more.

Yes, Creamy Butternut Squash, Potato, and Tomato 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.

Creamy Butternut Squash, Potato, and Tomato Gratin

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