Description
Butternut Squash Gratin is the perfect holiday side dish that combines creamy, cheesy goodness with a crispy, golden topping. Infused with nutmeg and made with layers of tender squash, leeks, fennel, and rich cream, this gratin is a comforting and elegant addition to any meal. With a blend of gruyère, parmesan, and pecans, it’s indulgent yet balanced, making it a standout dish for Thanksgiving, Christmas, or any festive gathering.
Ingredients
For the Gratin:
3 tablespoons butter, divided (or use oil for a dairy-free option)
3 tablespoons olive oil, divided
2 large leeks, white and light green parts, cleaned and thinly sliced
1 small fennel bulb, stalks removed, halved, cored, and sliced (optional)
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 cup heavy cream
1/2 teaspoon nutmeg
2 1/2 pounds butternut squash, peeled and thinly sliced (about 1/8 inch thick)
1 cup grated gruyère cheese, divided (about 3 ounces)
2 cups coarse fresh breadcrumbs or panko
1/4 cup parmesan cheese
1/3 cup pecans (optional)
2 tablespoons chopped chives (optional for garnish)
Instructions
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Preheat the oven to 375ºF (190ºC) and grease a shallow 8-½ × 11-½-inch baking dish with 1 tablespoon butter (or oil).
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Cook the leeks and fennel (if using): Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the leeks and fennel, season with salt and pepper, and sauté for about 8 minutes until softened and lightly browned. Add minced garlic and cook for 1 more minute.
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Prepare the cream mixture: In a large mixing bowl, combine the heavy cream, nutmeg, salt, and pepper. Add the butternut squash slices and 3/4 cup of gruyère cheese, then toss in the leek mixture.
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Assemble the gratin: Transfer the squash mixture to the prepared baking dish, pressing down gently to lay it flat.
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Prepare the topping: In a medium bowl, combine the remaining 1/4 cup gruyère, breadcrumbs, parmesan cheese, and pecans (if using). Spread this mixture evenly over the squash. Dot with the remaining tablespoon of butter, cut into small pieces.
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Bake: Cover with aluminum foil and bake for 30-40 minutes, or until the squash is tender. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and bubbly.
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Finish and serve: Let the gratin cool for at least 15 minutes. Garnish with chopped chives, if desired, then slice and serve.
Notes
- Vegetable Variations: Add sweet potatoes, carrots, or parsnips to the gratin for different textures and flavors.
- Herb Variations: Swap chives for fresh herbs like thyme, rosemary, or sage for added fragrance.
- Cheese Options: Try using cheddar, fontina, or a mix of cheeses for different flavor profiles.
- Vegan Version: Substitute heavy cream with coconut cream or plant-based cream, and use dairy-free cheese to make this gratin vegan.
- Breadcrumb Alternatives: Omit breadcrumbs or replace with crushed nuts (like pecans or almonds) for a crunchy topping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
