Butternut Squash Potato Gratin with Brie and Thyme

Thinly sliced yellow potatoes and butternut squash are layered with brie and cream to make a warm and comforting dish full of flavor in this butternut squash potato gratin!

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I have a few different potato gratin recipes here on the site – Hasselback Potato Gratin, Classic Potato Gratin, Yellow Squash and Potato Gratin – and I though it was time to add another to the list. 🙂 What can I say? I love gratins!

But what’s not to love?

Comfort food. Cheese. Tender and yummy vegetables. It’s all good.

Recently I was roasting up a chicken for Sunday dinner and I wanted a gratin, but I wanted something different and I wanted winter squash. I just liked the idea of the warm colors and the sweet flavor of a winter squash with the roasted chicken

Spoiler alert: The gratin was awesome with roasted chicken! Especially the next day when I heated up the leftovers together and the juices of the chicken mixed with the gratin. So good!

It didn’t take me long to pull out a butternut squash  (the best winter squash for easy slicing!), a few yellow potatoes, an onion, and some cheese. A few minutes later I was slicing everything up on my mandoline, jotting down my recipe, and popping it in the oven to become all yummy and tender.

For a mandoline, I would highly recommend the GSD Mandoline Slicer. I’ve had mine for years, and with my gratin obsession you know it’s gotten a good work out. It comes with a few snap in blades which makes it really easy to set up and get started. Just remember to always use the blade guard and keep your fingers protected when you are slicing!

Not that the first recipe was perfect. There are usually a few alterations I need to make to take it from ‘this is darn good’ or (on more experimental days) ‘this has potential’ to ‘yes! this is the one for me!’

In this case I needed to ditch the breadcrumb topping since I thought it was fighting with the vegetables. It was just too crunchy and crispy. It was jarring. 🙂

And, for some reason I chopped up the onion instead of slicing it. It seemed like a good idea! A much better choice is to slice up the onion and then layer it in with everything else. Then the onion is a harmonious part of the dish and not an afterthought.

A little parmesan cheese to go with the brie and tossing some garlic in to steep with the cream and I had the recipe I wanted to share. So here I am sharing it with all of you and I hope you enjoy it as much as I did!

– Happy Eating, Annemarie

Print Recipe

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.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Side Dish

Cuisine: French

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.

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