Creamy Butternut Squash Gratin with Sage and Gruyere

Creamy Butternut Squash Gratin with Sage and Gruyere ingredients

• 3 lbs butternut squash, peeled, deseeded, and thinly sliced (about 1/8-inch thick)
• 2 cups heavy cream
• 0.5 cup milk (whole or 2%)
• 2 tbsp fresh sage leaves, chopped
• 2 cloves garlic, minced
• 0.25 tsp nutmeg, freshly grated
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 cups Gruyere cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 tbsp unsalted butter (for greasing pan)

How to make Creamy Butternut Squash Gratin with Sage and Gruyere

1. Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish generously with 1 tbsp unsalted butter, ensuring all surfaces are coated to prevent sticking.
2. In a large bowl, whisk together 2 cups heavy cream, 0.5 cup milk, 2 tbsp chopped fresh sage leaves, 2 minced garlic cloves, 0.25 tsp freshly grated nutmeg, 1 tsp kosher salt, and 0.5 tsp black pepper until well combined.
3. Add the 3 lbs of thinly sliced butternut squash to the cream mixture, tossing gently to ensure all the squash slices are coated evenly. This will infuse flavor into the squash before baking.
4. Arrange about one-third of the squash slices in a single, slightly overlapping layer in the bottom of the prepared baking dish. Sprinkle evenly with about one-third of the 2 cups shredded Gruyere cheese.
5. Repeat the layering two more times, using the remaining butternut squash slices and Gruyere cheese, finishing with a layer of squash and cheese on top.
6. Pour any remaining cream mixture from the bowl evenly over the top of the squash layers in the baking dish. Gently press down on the layers to ensure they are submerged in the liquid.
7. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes, allowing the squash to soften and absorb the creamy sauce without browning too quickly.
8. Remove the foil, then sprinkle the top of the gratin with 0.5 cup grated Parmesan cheese. Return the dish to the oven and bake uncovered for another 20-25 minutes, or until the squash is very tender when pierced with a fork and the top is golden brown and bubbly.
9. Let the gratin rest for 10 minutes before serving. This allows the sauce to set and makes for easier, cleaner serving.

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