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Butternut Squash Gratin

A creamy, cheesy butternut squash gratin baked with garlic, thyme, Parmesan, and Gruyère for the ultimate fall and holiday side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Side Dish
Cuisine: American, Fall
Calories: 320

Ingredients
  

Gratin
  • 2 lbs butternut squash peeled and thinly sliced
  • 1 cup heavy cream
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 1 tsp thyme fresh or 1/2 tsp dried
  • 1 cup Gruyère cheese shredded
  • 0.5 cup Parmesan grated
  • 0.5 cup breadcrumbs
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Baking dish
  • Knife
  • Saucepan
  • Cutting board

Method
 

  1. Preheat oven to 400°F (205°C) and grease a baking dish.
  2. Melt butter in a saucepan and sauté garlic and thyme for 1 minute.
  3. Stir in heavy cream, salt, and pepper; heat until steaming.
  4. Layer half the butternut squash in the baking dish.
  5. Pour half the cream mixture over the squash and sprinkle on half the Gruyère.
  6. Repeat layers with remaining squash, sauce, and Gruyère.
  7. Top with Parmesan and breadcrumbs.
  8. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake 20–25 more minutes until golden and bubbly.

Notes

Let the gratin rest 10 minutes before serving for the best texture.