Butternut Squash Gratin

Name: Butternut Squash Gratin
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Cuisine: French-inspired
Ingredients: 2 pounds butternut squash, peeled and thinly sliced; 1½ cups heavy cream; 1 cup whole milk; 3 cloves garlic, minced; 1½ cups Gruyère cheese, grated; ½ cup Parmesan cheese, grated; 2 tablespoons fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; ½ cup breadcrumbs (optional for topping); Salt and black pepper to taste; 2 tablespoons butter

Featured in side-dishes.

Hey friend! Just look at this gorgeous gratin bubbling away with that perfect golden crust on top – doesn't it make you want to dive right in? This is one of those dishes that looks fancy but is surprisingly easy to put together. You're going to love how the butternut squash gets all tender and sweet, bathing in that rich, garlicky cream with melted Gruyère cheese creating the most incredible savory flavor. The fresh rosemary adds this amazing aroma that'll fill your kitchen and have everyone asking what's for dinner. The best part? Those crispy, caramelized edges where the cheese meets the sides of the dish – pure magic! Trust me, once you make this, it'll become your go-to side dish for every special occasion. So grab your mandoline or a sharp knife, and let's create something absolutely delicious together!

By chris

Updated on Sun, 23 Nov 2025 23:53:12 GMT

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Main recipe image showcasing the final dish — Golden butternut squash gratin with crispy cheese topping and fresh rosemary in white baking dish | lonerecipes.com

I first encountered butternut squash gratin at a small bistro in the countryside, and I was completely mesmerized by how something so simple could taste so extraordinary. The way the chef had arranged the squash in perfect, overlapping layers reminded me of a beautiful mosaic, and when I took that first bite, I understood what French comfort food was all about. The squash was melt-in-your-mouth tender, the cream was infused with garlic and herbs, and the cheese had formed this irresistible golden crust on top. I knew immediately I had to recreate it at home. After several attempts and tweaks, I developed this recipe that captures that same magic. The key is slicing the squash thin enough so it cooks evenly but thick enough to hold its shape. When you layer it with the cream mixture and cheese, something transformative happens in the oven. The squash releases its natural sweetness, the cream reduces and thickens, and the cheese creates pockets of savory richness throughout. Every forkful is a perfect balance of textures and flavors – creamy, crispy, sweet, and savory all at once. It's the kind of dish that makes you close your eyes and savor each bite.

Why I love this recipe

What I love most about this Butternut Squash Gratin is how it elevates a humble vegetable into something truly spectacular. Butternut squash on its own is lovely, but when you transform it into this luxurious gratin, it becomes the star of any meal. I love that it's fancy enough for holiday entertaining but comforting enough for a weeknight dinner with family. The recipe is incredibly forgiving – if you slice the squash a bit unevenly or your layers aren't perfect, it still tastes amazing. I appreciate how the dish can be made ahead, which is a lifesaver during busy holiday cooking. There's something deeply satisfying about pulling this bubbling, golden masterpiece out of the oven and hearing everyone's reactions. The aroma alone – that combination of roasted squash, nutty cheese, and fresh herbs – is enough to make anyone's mouth water. I also love the flexibility; you can adjust the cheese, play with different herbs, or add caramelized onions for extra depth. But mostly, I love how this gratin brings people together around the table, creating those warm, memorable moments that make cooking worthwhile.

What You Need From Your Kitchen

Butternut Squash: Peel, remove seeds, and slice thinly into ⅛-inch rounds using a mandoline or sharp knife
Heavy Cream and Milk: Heat together with garlic and herbs until simmering, then remove from heat and season
Gruyère Cheese: Grate and divide into three equal portions for layering between squash
Parmesan Cheese: Grate freshly and combine with Gruyère for layering and topping
Fresh Rosemary: Chop finely and add to cream mixture for aromatic flavor
Garlic: Mince finely and infuse in the cream mixture for savory depth
Breadcrumbs: Mix with melted butter and sprinkle on top for extra crispy texture (optional)

Let's Make These Together

Prepare Your Station: Start by preheating your oven to 375°F and buttering your baking dish generously. Gather all your ingredients so everything is within reach. This makes the assembly process smooth and enjoyable. Peel your butternut squash, cut it in half, scoop out the seeds, and get ready to slice.
Create the Cream Base: Combine your heavy cream, milk, minced garlic, and fresh herbs in a saucepan. Heat it gently until you see small bubbles forming around the edges, but don't let it boil. Remove from heat, season with salt and pepper, and let those flavors meld together while you work on the squash. The kitchen will start smelling amazing at this point.
Slice With Precision: Using a mandoline or sharp knife, carefully slice your butternut squash into thin, even rounds about ⅛-inch thick. Consistency is key here because it ensures everything cooks evenly. Take your time with this step – it's meditative and the foundation of a beautiful gratin.
Build Your Layers: Now comes the fun part! Start layering the squash slices in your buttered dish, overlapping them like fallen dominos. Pour a third of your infused cream over the first layer, then shower it with a third of your grated cheeses. Repeat this two more times, building up those gorgeous layers. End with a generous blanket of cheese on top, and if you're using breadcrumbs, sprinkle them over for extra crunch.
Bake to Perfection: Cover your dish with foil and slide it into the oven for 45 minutes. This covered baking time allows the squash to steam and become tender. Then remove the foil and let it bake uncovered for another 25-30 minutes until the top is gloriously golden and bubbling around the edges. Your kitchen will smell incredible.
Patience Pays Off: This is the hardest part – letting it rest for 10-15 minutes after baking. But trust me, this resting time allows the cream to set just enough so your gratin holds together beautifully when you serve it. Garnish with fresh rosemary, slice, and prepare for the compliments to roll in.

Additional recipe photo showing texture and details — Butternut squash gratin ingredients arranged beautifully on marble with cheese and cream | lonerecipes.com

Switch Things Up

I remember the first time I made this gratin for a dinner party – I was so nervous about getting the squash slices even! But you know what? Even though some were thicker than others, it turned out absolutely delicious. The key moment was when I pulled it out of the oven and saw that gorgeous golden-brown crust bubbling at the edges. My guests couldn't stop raving about it, and one friend even asked if I'd trained at culinary school (I hadn't!). Now I make it every fall when butternut squash is at its peak. Sometimes I add a pinch of nutmeg, other times I swap thyme for sage. Once I accidentally used fontina instead of Gruyère because that's what I had on hand – still incredible! The dish is forgiving and delicious no matter what. What I love most is slicing into it and seeing those beautiful layers of squash and cream, all melded together into pure comfort.

Perfect Pairings

This Butternut Squash Gratin pairs beautifully with roasted herb chicken, garlic-crusted prime rib, or honey-glazed ham for holiday dinners. For a vegetarian feast, serve it alongside a crisp arugula salad with cranberries and walnuts, and some crusty French bread to soak up the creamy sauce. The gratin's richness is complemented by bright, acidic sides like roasted Brussels sprouts with balsamic glaze or a simple green bean almondine. If you're serving wine, a Chardonnay or Viognier works wonderfully with the creamy, cheesy flavors. For a complete autumn meal, pair it with wild rice pilaf and sautéed kale with garlic.

Step-by-step preparation photo — Creamy layered butternut squash gratin served on plates with herbs and golden crust | lonerecipes.com

Frequently Asked Questions

→ Can I make this gratin ahead of time?: Absolutely! You can assemble the entire gratin up to 24 hours in advance. Just cover it tightly with plastic wrap and refrigerate. When you're ready to bake, remove it from the fridge while the oven preheats, then add about 10-15 extra minutes to the covered baking time since it's starting cold.
→ What if I don't have Gruyère cheese?: No problem! Gruyère has a wonderful nutty flavor, but you can substitute it with fontina, Swiss cheese, sharp white cheddar, or even a combination of cheeses you have on hand. Each will give the gratin a slightly different character, but all will be delicious.
→ How do I know when the gratin is done?: The gratin is perfectly done when the top is golden brown and bubbling, and when you can easily pierce through all the layers of squash with a knife. The squash should be completely tender, and the cream should be thickened and bubbly around the edges. If the top is browning too quickly before the squash is tender, simply cover it loosely with foil.
→ Can I freeze butternut squash gratin?: While you can technically freeze it, I don't recommend it because the cream sauce can separate and become grainy when thawed. However, this gratin keeps beautifully in the refrigerator for up to 4 days, and it reheats wonderfully. Just cover with foil and warm in a 350°F oven until heated through.
→ Do I need a mandoline to slice the squash?: A mandoline makes slicing much faster and ensures uniform thickness, but it's not essential. A sharp chef's knife and a steady hand work perfectly well. Just take your time and aim for slices about ⅛-inch thick. Even if they're not perfectly uniform, the gratin will still taste amazing.
→ Can I make this vegan or dairy-free?: Yes! Substitute the heavy cream and milk with full-fat coconut milk or cashew cream, use vegan butter, and replace the cheeses with your favorite dairy-free alternatives. Nutritional yeast can add a cheesy flavor, and there are excellent vegan Gruyère-style cheeses available now that melt beautifully.
→ Why is my gratin watery?: If your gratin seems watery, it likely needs more baking time. Butternut squash releases moisture as it cooks, and the cream needs time to reduce and thicken. Make sure to bake it uncovered for the full 25-30 minutes after removing the foil, and let it rest for 10-15 minutes before serving so the liquid can be reabsorbed.

Conclusion

This Butternut Squash Gratin is the epitome of comfort food elegance. The combination of sweet, tender squash with rich, nutty Gruyère cheese creates a dish that's both sophisticated and soul-satisfying. Whether you're serving it at Thanksgiving, Christmas dinner, or a cozy Sunday meal, this gratin never fails to impress. The beauty of this recipe is its versatility – it pairs wonderfully with roasted meats or stands proudly as a vegetarian main course. Make it ahead, reheat when needed, and watch it disappear from the table.

Butternut Squash Gratin

Thinly sliced butternut squash layered with cream, Gruyère cheese, and fresh herbs, baked until golden and bubbling for ultimate comfort.

Prep Time

25 Minutes

Cook Time

75 Minutes

Total Time

100 Minutes

By: chris

Category: side-dishes

Difficulty: intermediate

Cuisine: French-inspired

Yield: 8 Servings (8 balls)

Dietary: Vegetarian, Gluten-free option

Ingredients

012 pounds butternut squash, peeled and thinly sliced

021½ cups heavy cream

031 cup whole milk

043 cloves garlic, minced

051½ cups Gruyère cheese, grated

06½ cup Parmesan cheese, grated

072 tablespoons fresh rosemary, chopped

081 tablespoon fresh thyme leaves

09½ cup breadcrumbs (optional for topping)

10Salt and black pepper to taste

112 tablespoons butter

Instructions

Step 01

Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish generously and set aside. This will prevent the gratin from sticking and add extra richness to the edges.

Step 02

In a medium saucepan, combine the heavy cream, whole milk, minced garlic, chopped rosemary, and thyme leaves. Heat over medium heat until it just begins to simmer, then remove from heat. Season with salt and pepper to taste. Let the mixture infuse for 5 minutes while you prepare the squash.

Step 03

Peel the butternut squash and cut it in half lengthwise. Remove the seeds and slice the squash into thin rounds, about ⅛-inch thick. A mandoline works perfectly for this, but a sharp knife works too. Try to keep the slices as even as possible for uniform cooking.

Step 04

Arrange a layer of butternut squash slices in the prepared baking dish, overlapping them slightly. Pour about ⅓ of the cream mixture over the squash, then sprinkle with ⅓ of the Gruyère and Parmesan cheeses. Repeat this layering process two more times, ending with a generous layer of cheese on top. If using breadcrumbs, mix them with a tablespoon of melted butter and sprinkle over the final cheese layer.

Step 05

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and continue baking for another 25-30 minutes, until the top is golden brown and bubbling, and the squash is tender when pierced with a knife. If the top browns too quickly, tent loosely with foil.

Step 06

Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the cream to set slightly and makes it easier to slice and serve. Garnish with fresh rosemary sprigs if desired. Serve warm and enjoy the creamy, cheesy goodness!

Notes

For the best results, slice the butternut squash as uniformly as possible using a mandoline slicer set to ⅛-inch thickness.
This gratin can be assembled up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate, then add 10-15 minutes to the covered baking time.
If you don't have Gruyère cheese, you can substitute with fontina, Swiss, or sharp white cheddar for a different but equally delicious flavor profile.
To make this gluten-free, simply omit the breadcrumb topping or use gluten-free breadcrumbs.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheat beautifully in a 350°F oven covered with foil.