Get ready to transform your ordinary dinner into a gourmet experience with this mouthwatering French-inspired Potato and Squash Gratin! Imagine layers of creamy, tender vegetables bathed in rich cream and topped with golden, bubbling cheese that will make everyone at your table swoon. Whether you're looking to impress dinner guests or treat yourself to a luxurious side dish, this recipe is about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 large potatoes, thinly sliced
- 2 cups butternut squash, thinly sliced
- 1 cup heavy cream
- 1 cup shredded cheese (e.g., Gruyère)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Wash and carefully slice the potatoes and butternut squash into thin, uniform rounds approximately 1/8-inch thick. Using a mandoline slicer is recommended for consistent thickness.
- In a small bowl, combine heavy cream, minced garlic, salt, and freshly ground black pepper. Whisk the mixture until well integrated and the garlic is evenly distributed.
- Layer the potato and squash slices alternately in the prepared baking dish, slightly overlapping each slice to create an attractive, compact arrangement.
- Pour the seasoned cream mixture evenly over the layered vegetables, ensuring all slices are moistened and the liquid seeps between the layers.
- Sprinkle the shredded Gruyère cheese generously over the top, covering the entire surface of the gratin.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes to allow vegetables to soften.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and cheese is bubbling and slightly crisp.
- Remove from oven and let the gratin rest for 10 minutes before serving. This allows the layers to set and makes cutting and serving easier.
- Garnish with fresh herbs like thyme or parsley if desired, and serve hot as a delicious side dish or vegetarian main course.
Tips
- Slice Uniformity is Key: Use a mandoline slicer to ensure all potato and squash slices are exactly 1/8-inch thick. This guarantees even cooking and a professional-looking presentation.
- Cheese Selection Matters: While Gruyère is traditional and delicious, feel free to experiment with other melting cheeses like Comté, Emmental, or a sharp cheddar for different flavor profiles.
- Prevent Watery Gratin: Pat your potato and squash slices dry before layering to remove excess moisture, which helps achieve a creamy, not soggy, final dish.
- Make Ahead Friendly: You can prepare this gratin up to a day in advance and refrigerate. Just add an extra 10-15 minutes to the baking time when cooking from cold.
- Herb Enhancement: Fresh thyme or rosemary can be added between layers for an extra aromatic touch that elevates the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
