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Butternut Squash Gratin with Gruyère

Butternut squash gratin with Gruyère bakes in a creamy thyme and garlic sauce beneath a golden, bubbling cheese topping. Thin overlapping squash slices turn tender as the gratin bakes.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
resting 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the gratin
  • 1 tbsp unsalted butter softened, for the baking dish
  • 3 lb butternut squash peeled, seeded, and cut into 1/4-inch-thick slices
  • 1.5 cup heavy cream
  • 1 cloves garlic minced
  • 1 tsp thyme fresh leaves
  • 1 tsp salt kosher
  • 0.25 tsp pepper black
  • 0.125 tsp nutmeg ground
For the topping
  • 1.5 cup Gruyère cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cream
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. In a medium saucepan, warm the heavy cream, garlic, thyme, salt, pepper, and nutmeg over medium heat until steaming; do not let it boil.
Assemble and bake
  1. Arrange the squash slices in overlapping layers in the prepared dish.
  2. Pour the warm cream mixture evenly over the squash, cover tightly with foil, and bake for 45 minutes.
  3. Remove the foil and test the squash with a knife.
  4. If it is not nearly tender, cover and bake for 10 more minutes.
  5. Uncover and scatter the Gruyère over the top.
  6. Bake for 20 to 25 minutes, until the squash is tender and the cheese is golden in spots.
  7. Let the gratin rest for 10 minutes before serving.

Notes

For evenly tender squash, slice the pieces to a consistent 1/4-inch thickness. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a vegetarian version, choose Gruyère made with vegetarian rennet.