Description
A comforting gratin featuring layers of butternut squash, sweet potatoes, and creamy potatoes, topped with cheese and baked to perfection.
Ingredients
Scale
- 1 medium butternut squash, peeled and sliced
- 2 medium sweet potatoes, peeled and sliced
- 2 medium potatoes, peeled and sliced
- 2 cups heavy cream
- 1 1/2 cups grated cheese (such as Gruyère or cheddar)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
- Combine the sliced butternut squash, sweet potatoes, and potatoes in a large mixing bowl.
- Mix the heavy cream, minced garlic, thyme, salt, black pepper, and nutmeg in a separate bowl.
- Layer the sliced vegetables in the prepared baking dish, alternating between the different types.
- Pour the cream mixture over the layered vegetables.
- Sprinkle the grated cheese on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden and the vegetables are tender.
- Let it cool slightly before serving.
Notes
For a dairy-free option, substitute heavy cream with coconut milk and use nut-based cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg