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Best Creamy Butternut Squash Gratin: Easy Holiday Side

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A rich and indulgent side dish featuring tender butternut squash layered with a creamy Gruyere sauce, baked until golden and bubbly. This velvety gratin is perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 3–4 lbs Butternut Squash
  • 2 cups Heavy Cream
  • 2 cups Gruyere Cheese, grated
  • 4 tbsp Unsalted Butter
  • 2 cloves Garlic, minced
  • 1/4 tsp Nutmeg, freshly grated
  • 1/2 tsp White Pepper
  • 1 tsp Salt, or to taste
  • 1/2 cup Panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 1.5-quart gratin or casserole dish with butter.
  2. Peel the butternut squash, remove seeds, and slice into thin rounds or half-moons (approx. 1/8 to 1/4 inch thick).
  3. In a mixing bowl, whisk together heavy cream, minced garlic, nutmeg, white pepper, and salt.
  4. Layer half of the squash slices in the prepared dish, overlapping slightly.
  5. Sprinkle half of the grated Gruyere cheese over the squash, then pour half of the cream mixture over the top.
  6. Repeat with remaining squash, cheese, and cream mixture.
  7. If using, sprinkle breadcrumb topping mixed with melted butter over the top.
  8. Cover with aluminum foil and bake for 30 minutes.
  9. Remove foil and bake for another 15-30 minutes until the top is golden brown and squash is tender.
  10. Let rest for 10 minutes before serving to allow the sauce to thicken.

Notes

For best results, grate your own cheese to avoid anti-caking agents. Use heavy cream for the best texture. Let the gratin rest for 10 minutes after baking to prevent a soupy consistency. If the top browns too quickly, cover loosely with foil.

Nutrition

Keywords: butternut squash gratin, creamy squash, holiday side dish, Gruyere cheese, vegetarian recipe, easy side dish, fall recipes

Find it online: https://blingbite.com/best-creamy-butternut-squash-gratin-easy-holiday-side/