Butternut Squash Gratin with Gruyère & Thyme
Creamy, comforting side dish featuring butternut squash, Gruyère cheese, and fresh thyme for a savory, hearty gratin.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 1x
- Method: Side Dish
- Cuisine: French
Ingredients
Scale
- 4 pounds butternut squash, peeled, seeded, and cut into 1/4-inch-thick slices (about 8 cups)
- 3 cups heavy cream
- 4 sprigs fresh thyme, plus 1 tablespoon thyme leaves
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère cheese (about 4 ounces)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Lightly grease a 3-quart baking dish with butter.
- In a medium saucepan, combine cream, thyme sprigs, and garlic. Bring to a simmer over medium heat, then remove from heat and let infuse for 15 minutes. Strain out solids and season with salt and pepper.
- Arrange half the squash slices in the prepared baking dish in an overlapping layer.
- Pour half the cream mixture over the squash and sprinkle with half the thyme leaves and half the cheeses.
- Repeat with remaining squash, cream, thyme, and cheeses.
- Cover with foil and bake for 30 minutes. Uncover and bake until golden and bubbly, about 30-40 minutes more. Let cool slightly before serving.
Notes
This gratin can be assembled ahead and refrigerated overnight. Add an extra 10-15 minutes to baking time if serving chilled. For a vegan version, substitute plant-based cream and cheeses.
Nutrition
- Calories: 340 kcal
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 20g
- Protein: 10g