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Thinly sliced winter squash and yellow potatoes are layered with brie, then baked until meltingly tender in this winter comfort food recipe for butternut squash potato gratin. | justalittlebitofbacon.com
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Butternut Squash Potato Gratin

Thinly sliced winter squash and yellow potatoes are layered with brie, then baked until meltingly tender in this winter comfort food recipe for butternut squash potato gratin.
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 350kcal
Author Just a Little Bit of Bacon

Ingredients

  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 lb (3 medium) yellow potatoes, thinly sliced
  • 1 lb butternut squash, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 8 oz brie
  • 1/2 cup shredded parmesan
  • 1/2 tsp dried thyme
  • 2 tsp fresh rosemary

Instructions

  • Preheat oven to 425F. Butter a 9x13 casserole dish or equivalent.
  • Bring the wine to a boil in a medium saucepan and let it reduce by half, about 2-3 minutes. Take the wine off the heat and add the cream, butter, and smashed garlic cloves. Let garlic steep while you slice all the vegetables.
  • Once the potatoes, squash, and onions are sliced, cut the rind off the brie and chop it into chunks. Then remove the garlic from the cream mixture and discard it.
  • Begin layering the gratin, taking handfuls of potato and squash and intermixing them in the bottom of the gratin dish. Continue until you've added about 1/3 in a layer. Then top with half of the onion and brie and 1/3 of the parmesan cheese. Sprinkle on some thyme and rosemary. Pour over 1/3 of the cream mixture. Then make the next layer - 1/3 of the potato and squash, the other half of the onion and brie, 1/3 of the parmesan, and some more thyme and rosemary. Pour over some more cream. Then make the final layer of potato and squash, sprinkle it with parmesan, and then pour in the rest of the cream.
  • Cover the gratin with aluminum foil and bake for 45 minutes. Then uncover and continue baking for 20-25 minutes, until the top is nicely browned and the vegetables are completely tender when you stick a knife into the gratin.

Notes

  • I used my GSD Mandoline to slice all the vegetables. The 2 mm snap in blade was the perfect thickness for the gratin.
  • I love my oval casserole dishes from Bennington Potters.
  • Don't get too concerned about exactly how to layer everything. Just start with potato and squash and end with potato and squash and make sure you've layered up onions, herbs, and cheese throughout the middle.
  • To peel the squash, I like a Y-peeler since it makes the job quite easy. Also, I stick with using the long end of the squash and save the end with the seeds for another recipe. (usually chopping and roasting with some other veggies as a side) Peel, chop off the seed pod, and pull out your mandoline to slice.

Nutrition

Calories: 350kcal