Description
This Butternut Squash and Sweet Potato Gratin is a creamy, cheesy baked casserole featuring thinly sliced butternut squash and sweet potatoes layered with fresh thyme, garlic-infused cream, and shredded Manchego cheese. Baked to golden perfection, it’s a comforting and elegant side dish perfect for holiday dinners or cozy family meals.
Ingredients
Cream Mixture
- 1 1/2 cups heavy cream
- 2 cloves of garlic, pressed
Vegetables
- 1 pound peeled butternut squash, quartered lengthwise
- 1 pound peeled and trimmed sweet potatoes
Seasonings & Cheese
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon fresh ground black pepper
- 2 cups shredded Manchego cheese (or Gruyère)
Instructions
- Preheat Oven and Prepare Cream: Preheat your oven to 400°F (200°C). In a small pot, combine the heavy cream and pressed garlic cloves. Bring the mixture just to a simmer, then remove from heat and set aside to infuse.
- Prepare Casserole Dish: Butter a 9″x13″ shallow casserole or gratin dish thoroughly. This will prevent sticking and aid in even cooking.
- Slice Vegetables: Thinly slice the butternut squash and sweet potatoes to no more than 1/8 inch thickness. Keep the slices of each vegetable separate for layering.
- Measure Seasonings and Cheese: Chop fresh thyme, and portion out kosher salt, black pepper, and shredded Manchego cheese for easy layering.
- Layer Butternut Squash: Arrange half of the butternut squash slices in a single overlapping layer in the buttered dish. Sprinkle with one-third of the salt, pepper, and thyme, and then top with approximately 1/2 cup of the shredded cheese.
- Layer Sweet Potatoes: Add half of the sweet potato slices on top of the squash in another overlapping layer. Sprinkle with another third of the seasoning mixture and another 1/2 cup of cheese.
- Layer Remaining Butternut Squash: Use the remaining butternut squash slices to create the next layer. Sprinkle with the last third of salt, pepper, and thyme, and add another 1/2 cup of cheese.
- Top with Sweet Potatoes: Finish layering with the last of the sweet potato slices on top.
- Add Cream and Cheese: Stir the garlic cream mixture gently to prevent skin formation, then pour it evenly over the entire gratin, making sure to cover the top layer thoroughly. Shake the dish gently to distribute the cream evenly. Sprinkle the remaining cheese evenly over the top.
- First Bake: Cover the casserole dish tightly with foil and bake in the center of the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and move the dish to the top third of the oven. Bake uncovered for another 20 minutes or until the gratin is tender when pierced with a knife and the top is nicely browned. Optionally, place under a broiler for a few minutes for a deeper brown crust, watching carefully to avoid burning.
- Cool and Serve: Remove the gratin from the oven and let it cool for 30 minutes to set before slicing and serving.
Notes
- Use a mandoline slicer to achieve uniform thin slices for even cooking.
- Manchego cheese can be substituted with Gruyère for a similar flavor and melt.
- Letting the gratin cool before serving helps it hold its shape better when sliced.
- For a crispier top, broil the gratin for 2-3 minutes at the end of baking, but watch closely to avoid burning.
- Make sure to butter the casserole dish well to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
