Butternut Squash Gratin With Gruyere and Parmesan

Layered with cheesy goodness, butternut squash and potato, this gratin is the ultimate side dish.


  • 1 1/2 pounds butternut squash, peeled and sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 tablespoons thyme, picked
  • 1 1/2 pounds Yukon Gold potatoes, washed and sliced 1/4-inch thick
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup butter
  • 1 1/2 cups grated gruyere
  • 1 cup Parmesan


  1. Preheat oven to 425°F, and prepare a 9x9 baking dish with butter.
  2. In a bowl, toss together butternut squash slices with olive oil, salt, pepper and thyme. In another bowl, toss together Yukon Gold potatoes with olive oil, salt, pepper and thyme. Set aside.

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