Creamy Rosemary Butternut Squash & Yukon Gold Potato Gratin
Indulge in the warmth and comfort of this Creamy Rosemary Butternut Squash & Yukon Gold Potato Gratin—a sensational Thanksgiving treat that embodies the essence of fall. Rich, velvety layers of thinly sliced butternut squash and tender Yukon Gold potatoes are drenched in a fragrant heavy cream infused with fresh rosemary and garlic. Topped with a luscious blanket of Gruyère cheese, this dish transforms into a bubbling, golden masterpiece that is as pleasing to the eye as it is to the palate. Perfect as a show-stopping side dish for your holiday feast or as a cozy and decadent weeknight meal, this gratin will surely become a cherished favorite. Make it in advance for a hassle-free cooking experience, letting the flavors develop even more over time.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
heavy cream
2 cups (None)
fresh rosemary sprigs
4 large sprigs (None)
garlic cloves
6 (smashed)
salt
to taste (None)
black pepper
to taste (None)
Yukon Gold potatoes
2 lbs (peeled and thinly sliced)
butternut squash
1 (peeled and thinly sliced (about 2 pounds))
Gruyère cheese
2 1/4 cups (coarsely grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small saucepan, combine the heavy cream, fresh rosemary sprigs, and smashed garlic cloves. Heat over medium heat until the mixture just comes to a boil. Remove from heat and allow it to steep for about 15 minutes, then strain out the herbs and garlic. Season the cream with salt and pepper to taste and set aside.
3
Butter a 3-quart baking dish generously. Start layering the sliced Yukon Gold potatoes and butternut squash in the dish. After each layer, sprinkle a portion of the grated Gruyère cheese. Continue layering until all the vegetables and cheese are used, ending with a layer of cheese on top.
4
Reheat the steeped cream until it is just scalding and carefully pour it over the layered vegetables and cheese.
5
Cover the baking dish tightly with aluminum foil and bake for approximately 30 minutes, or until the edges start bubbling.
6
Remove the foil, sprinkle the remaining 1/4 cup of Gruyère cheese over the top, and return to the oven for an additional 25 to 30 minutes, or until the vegetables are tender and the top is golden brown and crispy.
7
Let the gratin rest for 15 minutes before serving. This allows the layers to set and makes serving easier.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this gratin?
It features velvety layers of butternut squash and potatoes in a rosemary and garlic infused cream with Gruyère cheese.
What type of potatoes are best for this recipe?
Yukon Gold potatoes are recommended for their tender texture.
How should I prepare the butternut squash?
It should be peeled and thinly sliced, totaling about 2 pounds.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C).
How do you infuse the cream with flavor?
Combine heavy cream, rosemary, and smashed garlic in a saucepan, bring to a boil, then let steep for 15 minutes.
Do I leave the rosemary sprigs in the cream?
No, you should strain out the herbs and garlic after the 15-minute steeping period.
How do I prepare the baking dish?
Butter a 3-quart baking dish generously before starting the layers.
How is the dish layered?
Layer the sliced potatoes and squash, sprinkling Gruyère cheese between each layer.
When do I add the cream?
Reheat the steeped cream until scalding and pour it over the layered vegetables and cheese.
How long is the initial baking time?
Bake covered tightly with aluminum foil for approximately 30 minutes.
How much Gruyère cheese is used in total?
The recipe calls for 2 1/4 cups of coarsely grated Gruyère cheese.
When do I add the final layer of cheese?
Remove the foil after 30 minutes, add the remaining 1/4 cup of cheese, and bake for another 25 to 30 minutes.
How can I tell when the gratin is finished cooking?
The vegetables should be tender and the top should be golden brown and crispy.
Why is it important to let the gratin rest?
Resting for 15 minutes allows the layers to set and makes serving easier.
Is this dish suitable for a holiday meal?
Yes, it is described as a sensational Thanksgiving treat and show-stopping side dish.
Can this recipe be prepared in advance?
Yes, you can make it in advance to allow flavors to develop even more over time.
Is this gratin recipe vegetarian?
Yes, all ingredients listed in the recipe are vegetarian-friendly.
How many garlic cloves are required?
You will need 6 smashed garlic cloves for the cream infusion.
How many rosemary sprigs are needed?
Use 4 large fresh rosemary sprigs for the best flavor.
What is the total amount of heavy cream used?
The recipe uses 2 cups of heavy cream.
Should I season the cream?
Yes, season the cream with salt and pepper to taste after straining out the herbs.
What size baking dish is recommended?
A 3-quart baking dish is the recommended size for these ingredients.
Does the squash need to be peeled?
Yes, the butternut squash should be peeled and then thinly sliced.
Do I need to peel the Yukon Gold potatoes?
Yes, the instructions specify the potatoes should be peeled and thinly sliced.
What happens if I do not cover the dish with foil initially?
Covering with foil ensures the edges start bubbling and the vegetables cook through without burning the top cheese layer too early.
What kind of squash is used in this recipe?
The recipe specifically calls for one butternut squash, approximately 2 pounds in size.
Is the cheese grated or sliced?
The Gruyère cheese should be coarsely grated for even melting.
Is this considered a comfort food?
Yes, it is tagged as comfort food and described as a cozy and decadent meal.
How do I heat the cream for the first step?
Heat it over medium heat until the mixture just comes to a boil, then remove it from the heat immediately.
What category of dish is this?
It is primarily a side dish, perfect for autumn and winter holiday feasts.