Potato-Butternut Squash-and-Gruyere Gratin Recipe

Name: Potato-Butternut Squash-and-Gruyere Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium yukon gold potatoes (2.5 lbs.); 1 large butternut squash (2 lb.); 2 tablespoons butter or 2 tablespoons margarine; 1 large sweet onion, chopped; 1 teaspoon salt; ½ teaspoon pepper; 2 cups shredded gruyere cheese; ¼ cup butter; ⅓ cup all-purpose flour; 2 ½ cups milk; 1 cup dry white wine; ¼ teaspoon salt

Servings: persons

5 medium yukon gold potatoes (2.5 lbs.)
1 large butternut squash (2 lb.)
2 tablespoons butter or 2 tablespoons margarine
1 large sweet onion, chopped
1 teaspoon salt
½ teaspoon pepper
2 cups shredded gruyere cheese
¼ cup butter
⅓ cup all-purpose flour
2 ½ cups milk
1 cup dry white wine
¼ teaspoon salt

1
To make Cream Sauce: melt butter in a saucepan over low heat.
2
Add in flour and whisk until smooth.
3
Cook and whisk continuously for 1 minute.
4
Gradually whisk in the milk and wine.
5
Cook over medium heat and whisk continuously until the mixture is thickened and bubbly.
6
Add in salt and stir.
7
To make Gratin: Peel and slice the potatoes thinly.
8
Peel, seed, and slice thinly the squash.
9
Cook the potatoes in a large pot with boiling water to cover for 5 minutes.
10
Add the squash, cover and cook 3 more minutes.
11
Take off of heat and drain well.
12
Melt the butter in a large skillet; cook and stir the onion for 10-12 minutes or until golden brown.
13
In a greased 13x9 inch baking dish, layer half the potato/squash mixture.
14
Sprinkle with half the salt and pepper.
15
Layer with half the onion mixture, cheese, and Cream Sauce.
16
Repeat layers ending with Cream Sauce.
17
Bake at 350 for 1 hour or until golden brown.

775

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.
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: 5 medium yukon gold potatoes (2.5 lbs.), 1 large butternut squash (2 lb.), 2 tablespoons butter or 2 tablespoons margarine, 1 large sweet onion, chopped, and more.

Yes, Potato-Butternut Squash-and-Gruyere 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!

Potato-Butternut Squash-and-Gruyere Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions