Description

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.

Ingredients

Units Scale

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

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Instructions

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. Simmer gently for 5 minutes.
Arrange alternating layers of sliced potatoes and butternut squash in the baking dish.
Pour the cream mixture evenly over the layers.
Cover with foil and bake for 30 minutes.
Remove foil, top with shredded cheese, and bake uncovered for another 20–25 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh thyme.

Notes

Use a mandoline slicer for evenly thin slices.
Can be made a day ahead and reheated.
Try adding caramelized onions for extra depth of flavor.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 250mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 8g
Cholesterol: 65mg