A comforting and creamy gratin layered with tender golden potatoes and sweet butternut squash, baked in a rich garlic-thyme cream sauce and finished with bubbling cheese on top. A perfect fall side dish that brings warmth and elegance to any dinner table.

Why You’ll Love This Recipe

This Golden Potato & Butternut Squash Gratin is a cozy, flavorful dish that combines the earthiness of potatoes with the natural sweetness of squash. The garlic-infused cream sauce and melted cheese create a luxurious texture and taste. Whether you’re planning a holiday feast or simply looking for a comforting addition to a weekday meal, this gratin delivers on both flavor and presentation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups golden potatoes, thinly sliced
2 cups butternut squash, thinly sliced
1 tbsp butter (for greasing)
1 tbsp olive oil
2 cloves garlic, minced
1 1/4 cups heavy cream
1/2 cup milk
1/2 tsp ground nutmeg
1 tsp fresh thyme leaves (plus extra for garnish)
Salt and black pepper, to taste
1 cup shredded Gruyère or white cheddar cheese

directions

Preheat oven to 375°F (190°C). Grease a medium baking dish with butter.
In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
Add cream, milk, nutmeg, thyme, salt, and pepper to the pan. Simmer gently for 5 minutes.
In the greased baking dish, arrange alternating layers of sliced golden potatoes and butternut squash.
Pour the cream mixture evenly over the layers.
Cover with foil and bake for 30 minutes.
Remove foil, sprinkle the top with shredded cheese, and bake uncovered for another 20–25 minutes, or until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 50–55 minutes
Total time: Approximately 1 hour 10 minutes

Variations

Cheese Options: Swap Gruyère with Parmesan, fontina, or mozzarella for different flavor profiles.
Vegan Version: Use plant-based cream, non-dairy milk, and vegan cheese.
Herb Twist: Add rosemary or sage for an earthier aroma.
Spicy Kick: Sprinkle in a pinch of cayenne or red pepper flakes.
Nutty Flavor: Top with crushed toasted walnuts for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. Alternatively, microwave individual portions on medium heat for 2–3 minutes.

FAQs

How thin should the potato and squash slices be?

Aim for 1/8-inch slices to ensure even cooking and tender texture throughout the gratin.

Can I use a mandoline to slice the vegetables?

Yes, a mandoline slicer is ideal for achieving uniform, thin slices quickly and safely.

Can I prepare this dish ahead of time?

Absolutely. Assemble the gratin, cover, and refrigerate up to 24 hours in advance. Bake when ready to serve.

What can I use instead of heavy cream?

Half-and-half or a mixture of whole milk and Greek yogurt can be used, but the texture may be less rich.

Can I freeze this gratin?

Freezing is not recommended due to the dairy content, which may separate when thawed.

Is it necessary to peel the potatoes?

Peeling is optional. If using thin-skinned golden potatoes, you may leave the skin on for added texture and nutrients.

What type of squash is best for this recipe?

Butternut squash is ideal for its sweetness and firm texture, but acorn squash or kabocha can also work.

Can I add meat to make it a main dish?

Yes, cooked and crumbled bacon, ham, or shredded chicken can be added between layers.

What other herbs can I use besides thyme?

Rosemary, sage, or even a touch of oregano can offer a different aromatic profile.

Can this be made in a slow cooker?

This recipe is best suited for the oven to achieve the desired texture and golden topping.

Conclusion

Golden Potato & Butternut Squash Gratin is a sophisticated yet simple side dish that brings together the best of seasonal flavors. Creamy, cheesy, and perfectly seasoned, it pairs beautifully with roasted meats, poultry, or a hearty vegetarian main. With its elegant presentation and comforting taste, it’s sure to become a favorite on your fall and winter menu.