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–+ servings

Butternut Squash, Sweet Potato, and Potato Gratin

Author: Yasmin Henley
465kcal
5 from 1 vote
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Prep 10 minutes
Cook 1 hour 10 minutes
Total 1 hour 20 minutes
This rich and creamy gratin combines layers of butternut squash, sweet potatoes, and potatoes, all baked in a luscious heavy cream sauce.
Servings 6 servings
Course Side Dishes
Cuisine French

Ingredients

  • 1 medium butternut squash peeled and thinly sliced (about ⅛-inch thick)
  • 2 medium sweet potatoes peeled and thinly sliced
  • 2 medium Yukon Gold or russet potatoes peeled and thinly sliced
  • 1.5 cups heavy cream
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme leaves
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon smoked paprika
  • 1 cup shredded mature cheddar cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter for greasing the baking dish
  • chopped parsley (optional garnish)

Method

  1. Preheat your oven to 375°F (190°C). Butter a 26cm cast iron skillet or similar sized casserole dish.
  2. In a saucepan over medium heat, combine the heavy cream, garlic, thyme, smoked paprika, nutmeg, salt, and pepper. Heat until warm (do not boil) to infuse the flavors, then remove from the heat.
    1.5 cups heavy cream, 3 cloves garlic, 1 teaspoon fresh thyme leaves, 0.25 teaspoon ground nutmeg, 1 tsp smoked paprika, Salt and freshly ground black pepper
  3. Stir in ⅔’s of the cheddar cheese.
    0.67 cup shredded mature cheddar cheese
  4. Arrange the sliced butternut squash, sweet potato, and potato in a pattern horizontally in the skillet (see the process photos for clarification).
    1 medium butternut squash, 2 medium sweet potatoes, 2 medium Yukon Gold or russet potatoes
  5. Pour over the warmed cream, ensuring it seeps into all the layers.
  6. Cover the skillet with foil and bake for 45 minutes. Remove the foil, sprinkle the reserved cheese over the top, and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
    0.34 cup shredded mature cheddar cheese
  7. Let the gratin rest for about 10 minutes before serving. Garnish with parsley or additional cheese, if desired.
    chopped parsley

Nutrition

Serving1gCalories465kcalCarbohydrates33gProtein10gFat34gSaturated Fat21gPolyunsaturated Fat10gTrans Fat1gCholesterol102mgSodium256mgFiber5gSugar6g

Notes

You can easily prep this recipe ahead of time - either slice the potatoes and store in an airtight container, or cover the vegetables in the cream, cover them tightly with foil, and then pop them in the oven when you're ready to cook.

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