Gratin de courge butternut – butternut squash and cheese bake Recipe
A French gratin made from thin slices of butternut squash in a delicate creamy cheese sauce is an autumn dish that warms you up with its aroma alone. It’s a bit like a potato gratin, but lighter and slightly sweet from the squash. In France, dishes like this often appear as a side to meat, but they can easily play the main role on the plate.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
4
Ingredients
- butternut squash weight after peeling, cut into thin slices - 900 g
- 30% cream - 250 ml
- milk 3.2% or 2% - 150 ml
- garlic finely chopped or pressed - 2 cloves
- Gruyère cheese grated on a fine grater - 120 g
- Parmesan cheese grated, for sprinkling on top - 30 g
- butter for greasing the dish - 10 g
- nutmeg freshly grated, optional - 0.25 teaspoons
- salt to taste
- black pepper to taste
Main Ingredient:
butternut squash
Preparation
- Preheat the oven to 190°C. Grease an ovenproof dish of about 20×25 cm with butter.
- Peel the squash, cut it in half, remove the seeds and slice into very thin slices (about 3 mm). The thinner the slices, the faster they will bake and the softer they will be.
- In a bowl, mix the cream, milk, chopped garlic, nutmeg, salt and pepper. Taste the mixture – it should be well seasoned, as squash is quite mild.
- Arrange the first layer of squash slices on the bottom of the dish, slightly overlapping them like roof tiles. Sprinkle with part of the grated Gruyère (about 1/3).
- Repeat the layering: squash, a little cheese, until you use up all the slices and almost all the cheese, reserving a handful for the top.
- Pour the cream and milk mixture over everything, trying to distribute the liquid evenly between the layers. Sprinkle the top with the remaining Gruyère and the Parmesan.
- Cover the dish with aluminium foil (without touching the cheese) and bake in the oven for 25 minutes. Then remove the foil and bake for another 15–20 minutes, until the top is deeply golden and the squash is tender when pierced with a knife.
- After removing from the oven, leave the gratin to rest for 10 minutes so the sauce can thicken slightly and the portions are easier to cut.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover gratin covered in the fridge for up to 2 days. Reheat gently in the oven so the top becomes crisp again.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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