Butternut Squash Gratin with Gruyère
Butternut squash gratin is the ultimate side dish for fall and winter, blending cozy flavors with a velvety texture that’s hard to resist. Tender slices of butternut squash are baked with shallots, garlic, and fresh thyme, all smothered in a rich, creamy sauce. It's topped with a generous layer of Gruyère and breadcrumbs, which makes an irresistible and cheesy crust! Enjoy at any holiday meal or alongside a simple weeknight dinner! Vegetarian and easily gluten-free adaptable.
Servings: 8 servings
Calories: 407kcal
Equipment
12-inch cast-iron skillet or a 10-inch baking dish
Ingredients
- 3 Tbsp (42g) unsalted butter
- 2 shallots, peeled, halved lengthwise, then thinly sliced into half moons
- 2 lbs (900g) butternut squash, either 1 large or 2 medium
- 3 cloves garlic, finely chopped
- 2 tsp fresh thyme, sage, or rosemary, chopped, plus more for serving
- 1¼ tsp Kosher salt, divided
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups (475ml) heavy cream
- 5 oz (about 1½ cups) Gruyère or Comté, shredded
- ¾ cup (70g) breadcrumbs, use gluten-free, if needed
- Flaky sea salt
Instructions
- Prepare the butternut squash. Preheat an oven to 375°F (190°C). Trim the ends off the butternut squash, then peel until you see the orange flesh. Using a sharp knife or a mandoline (the latter is my preference for perfectly even slices), cut the squash into ⅛-¼-inch thick rounds. I find it’s helpful to separate the neck of the squash from the body. Cut the round body in half, use a spoon to scoop out the seeds, then cut into thin slices, same as above.
- Sauté the squash. Heat 3 Tbsp butter in a large cast-iron skillet over medium heat. When hot, add sliced shallots, season lightly with ¼ tsp kosher salt, then cook, stirring occasionally, for 3-4 minutes. Add sliced squash, 3 chopped garlic cloves, and 2 tsp chopped thyme leaves. Raise the heat to medium-high. Season with 1 tsp kosher salt, ½ tsp ground cinnamon, ½ tsp freshly ground black pepper, and ¼ tsp ground nutmeg. Cook, stirring occasionally, until the squash is slightly tender, about 4-6 minutes. If baking in a cast-iron skillet, simply turn off the heat. Otherwise, transfer the squash to a greased 10-inch baking dish.
- Assemble the gratin. Pour 2 cups heavy cream on top of the squash, then use a spatula to help press it down to submerge fully. In a small bowl, mix together 5oz shredded Gruyère and ¾ cup breadcrumbs. Sprinkle all over the top of the squash.
- Bake the gratin. Transfer to the oven, then cook for 35-45 minutes, or until the top is browned, the cheese has melted, and the squash is tender. Cool slightly, then serve with a sprinkle of flaky sea salt and fresh thyme leaves.
Notes
- Grate the Gruyère fresh. Many pre-shredded cheeses have additives that prevent them from melting properly.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes.
- Store: Refrigerate airtight up to 3 days. Reheat covered at 350°F (175°C), uncovering at the end to re-crisp.
- Freeze: Freeze unbaked, wrapped in plastic and foil, up to 2 months. Thaw overnight, then bake as directed.
Nutrition
Calories: 407kcal | Carbohydrates: 23g | Protein: 10g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 576mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13161IU | Vitamin C: 26mg | Calcium: 298mg | Iron: 2mg
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