Creamy sweet potato and butternut squash gratin recipe

Creamy sweet potato and butternut squash gratin recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato

Layer sweet potatoes and butternut squash with a cream sauce and Asiago cheese for a colourful twist on potato gratin.

25 people made this

IngredientsServes: 6

  • 2 sweet potatoes, quartered lengthwise
  • 1 butternut squash, quartered and seeded
  • 2 tablespoons olive oil, or as needed
  • 3 tablespoons butter
  • 1/2 onion, chopped
  • 2 tablespoons plain flour
  • 475ml milk
  • 1 1/2 teaspoons minced fresh sage, or more to taste
  • 1 pinch garlic salt, or to taste
  • freshly ground black pepper to taste
  • 25g grated Asiago cheese

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4. Grease a square baking dish.
  2. Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking tray; set squash aside.
  3. Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
  4. Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
  5. Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash on top of sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce and Asiago cheese, respectively. Cover with foil.
  6. Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.


If it seems like there is not enough sauce after preparing the second layer, you can pour some milk over the top to create a little more liquid.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (17)

by Aharvey

Excellent. Due to time constraints, I handled the pre-baking differently: First I peeled then thinly sliced the squash and potatoes with food processor blade, then microwaved for 5 minutes with a little olive oil. Everything else I did as written. Start to finish in about 45 minutes.-24 Oct 2012

by kelly.ann

I used this recipe but changed a couple things.. I added mushrooms to the sauce as well as a few other spices. In addition to that when layering the pan I added spinach and ricotta. I'll post pictures after its been baked off. Great recipe I thank you for the sharing-27 Jan 2013

by jcavicchio

This dish was so tasty. I added a carrot along with the sweet potatoes and butternut squash. The combinations of flavors make this an excellent dish.-08 Sep 2012

Butternut Squash + Sweet Potato Gratin

My husband’s grandmother makes a mean potato gratin. It’s a dish that is synonymous with Thanksgiving in his mind.

So this year, as we were booking tickets to visit my family in Tucson for the holiday, it was one of the first things he asked about – “Please tell me there’s going to be potato gratin,” he implored.

Hesitantly, I informed him that my family usually makes candied sweet potatoes instead of gratin. The disappointment in his face was unmistakable. “Don’t worry I responded, I’ll come up with something that will make everyone happy.”

Sweet potato gratin – a perfect solution to please all parties. The creamy comfort of gratin combined with caramelized sweet potatoes. Everybody wins.

And because the rd-to-be in me can’t help but up the nutrient ante of every meal I create, I tweaked a few key elements to make this dish extra nutritious.

Low-fat organic milk from Clover Organic Farms replaces the half and half found in traditional potato gratin recipes, while part-skim cheese adds flavor with reduced saturated fat.

Combining the squash and sweet potato with dairy, and cooking it, is a strategic move. Fat helps improve the bioavailability of carotenoids.

With eight simple ingredients, this butternut squash and sweet potato gratin is the perfect healthy holiday dish that still invokes those nostalgic feelings of Thanksgiving past.

Watch the video to see how it’s made and print out the recipe below for full instructions.


The contrast of sweet and salty, soft and crunchy, paired with the herbs and parmesan cheese takes the humble Sweet Potato to a whole new level.

It takes 20 minutes to whip up this Sweet Potato Gratin but it’s so utterly delicious! Like sweet potatoes are taken to a gourmet level!

It’s almost like eating a sweet potato dessert, only it’s a simple side dish. I often pair this side dish with a simple roast chicken, like this easiest garlic herb roast chicken. Or with a steak, like this perfect grilled steak with lemon rosemary butter .

Also make it for Thanksgiving and try my Succulent Dry Brined Turkey Breast recipe as the main dish.

While we are used to sweet potatoes loaded with sugars and nuts, which is super terrific too! The buttery crust which makes the “au gratin’ here tastes so good, you won’t be missing the sugars!

What does gratin mean in cooking?

How To make a Gratin Topping?

First of all you’ll need a small bowl. Add all your ingredients in and use a fork to crumble them up.

The gratin ingredients I use are:

I will note however, if you don’t want to use butter or want this a vegan recipe, then olive oil works just as well!

How to Make It

The method for making this gorgeous dish is very straightforward. Mix cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes. Peel, deseed and slice butternut squash and layer in a buttered dish.

Pour the herb and garlic infused cream over the squash, cover with a tin foil and bake at 350F/ 180C for 30 min. Uncover and sprinkle with any type of sharp cheese. I used mature white cheddar. Bake for 3o minutes longer uncovered.

I recommend using a large and shallow baking dish for this recipe. A rectangular 9 inch X 13 inch works well.

Butternut squash tends to release too much liquid during the baking and is not nearly as starchy as potatoes. So if it is stacked high, the liquid doesn&rsquot evaporate, which throws off the creamy consistency. I would avoid deep dishes for this recipe.

You can make this casserole a day ahead and reheat it shortly before you are ready to sit down to dinner. Cover it with aluminum foil and heat for 10 minutes at 400F/200C, then uncover heat for 10 minutes longer.

Butternut Squash Recipe Serving Suggestions

It&rsquos not difficult to guess this baked butternut squash goes with almost anything but let me highlight my favourite pairings. This spatchcock roast chicken with potatoes will go wonderfully with a creamy dish like this butternut squash.

This one pan rosemary chicken and potato dish will also compliment my creamy squash bake.

How to Store Butternut Squash Casserole

The leftovers will keep fresh in the fridge up to 5 days.

More favourite vegetable side dishes:

This recipe was originally published in 05/2014. Updated with new photos and text and republished in 11/2020.

Let’s Talk Curry Paste

Store bought red curry paste works just fine in this recipe. It’s how I started making it, actually. But then I did something that ended up being magical: I started adding a spoonful of homemade yellow curry paste in with the store bought red curry paste and BOOM! Flavor explosion. Maybe it’s all in my mind, but probably not – the curry paste combo is just epically delicious.

You laugh now, but we’ll see who gets the last laugh here. WE’LL SEE.

Three Curry scenarios here:

  1. You are intimidated by curry-making. Just buy some red curry paste (available at most grocery stores these days) or grab some on Amazon because you have Prime with 2 day shipping, don’t you, you little smartie? I knew we were twinning on that. Curry Paste: http://amzn.to/2f1WVea(affiliate link)
  2. You are not intimidated by curry-paste-making. In which case you are probably too advanced to be reading this blog.
  3. You are semi-intimidated by curry-paste-making, but you are intrigued. Friend, you are the perfect middle child that I seek for this assignment. I so strongly encourage you to try your hand at making this adapted, familiar-ingredients version of homemade Thai yellow curry paste. Keep that jar of golden love close at hand because it will go on to gift you many batches of fragrant, cozy curries all through the winter with just the swish of your spoon. I am very, very excited for you.

Thanksgiving recipe: Butternut squash and potato gratin

Experiment with serving this instead of sweet potatoes.

Butternut Squash and Potato Gratin

Yield: 8 servings


2 tablespoons butter, plus more to grease baking dish

2 large leeks or 3 small leeks, washed, chopped

Kosher salt and freshly ground black pepper

1 teaspoon finely chopped fresh thyme

2 cups heavy cream, plus more if needed

1/2 teaspoon sweet paprika

1/4 teaspoon grated nutmeg

1 butternut squash (with thick neck), about 2 pounds

1 pound Yukon Gold potatoes, peeled

1/4 cup grated Parmesan cheese

Cook’s notes: I used a 9-by-12-inch oval gratin dish. Another time I needed a large gratin dish because I was very ambitious in the amount of butternut squash that I used for that one I needed 1 1/2 cups of additional cream.


1. Position rack in center of oven and preheat oven. Generously butter an 11 1/2-by-8-by 2-inch baking dish (you can use a 13-by-9-inch baking dish, adding more squash and cream. Preheat oven to 400 degrees.

2. Melt butter in large skillet over medium heat. Add leeks and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Stir in thyme. Remove from heat.

3. Bring cream, paprika and nutmeg to simmer in medium saucepan over medium heat. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat.

4. Cut top (neck) off butternut squash where it meets the bulbous bottom (reserve the bulbous part for another use). Peel squash and cut in half lengthwise. Place flat side down and cut into 1/8-inch wide slices with a sharp, sturdy knife (or use a mandoline or V-shaped slicer). Cut potato into 1/8-wide slices, too. In large bowl, toss squash and potato slices.

5. Spread 1/3 of squash mixture in prepared dish and top with 1/3 of leeks. Pour 1/3 of cream mixture evenly over vegetables. Repeat with another 1/3 of potato mixture, the remaining leeks and another 1/3 of cream mixture. Finish with the remaining squash mixture. Slowly pour remaining cream mixture evenly over vegetable mixture, moving vegetables with a fork to spread them into an even layer, until they are barely covered with cream mixture, adding more cream if needed. Cover baking dish with aluminum foil and place on large rimmed baking sheet. Bake 45 minutes. Remove gratin from oven. Remove foil. Sprinkle with Parmesan. Lower oven temperature to 350 degrees. Continue baking without foil until gratin is golden brown and tender when pierced in center with the tip of a small, sharp knife and the cream has thickened, about 45 minutes. If top becomes too brown before vegetables are tender, tent the gratin with foil, Let stand 10 to 20 minutes before serving.

Butternut Squash Gratin Recipe

Combination of squash, cheese, some herbs which are then topped with breadcrumbs and baked to make a crispy brown cover.

Butternut Squash which is also known as Kaddu, halwa kaddu, kashiphal, mitha kaddu, petha in various regional languages in India has high medicinal properties and is a rich source of nutrients. Butternut squash, comes from the family of gourds and melons. Once called “the apple of God,” it has a sweet, nutty taste and is almost indistinguishable from pumpkin. Gratin is a French baked dish where in an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Butternut Squash Gratin is a combination of squash, cheese, some herbs which are then topped with breadcrumbs and baked to make a crispy brown cover. It is usually served as a side or in breakfast. The dish is not just delicious but is an absolute healthy choice for the weight watchers.

Serve the Butternut Squash Gratin Recipe along with Whole Wheat Rosemary Focaccia Bread Recipe and a Pomegranate Mint Cocktail Recipe to go along with.

Herbed Sweet Potato and Butternut Squash Bake

When traveling to Portugal last year, we sampled some seriously delicious food, one dish being a Spanish-inspired tortilla.

Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor.

Once we got home, I immediately added it to my list to try and recreate, and it was a major success. Let’s do this!

This 8-ingredient recipe is so easy to make, requires just 1 bowl (and baking dish), and starts with plenty of thinly sliced sweet potato and butternut squash. To do this, I relied on a mandolin, but with a little patience, a sharp knife will work as well.

Next comes a healthy drizzle of olive oil (or other oil of choice, or see notes for oil-free option*), garlic, nutritional yeast, salt, and fresh herbs. That’s it! Simply toss then layer evenly into a baking dish and you’re halfway there.

Around 45 minutes to 1 hour in the oven and voila! You have a plant-based dish that’s comforting, big on flavor, and super delicious.

I hope you all LOVE this dish! It’s:

Super flavorful
Quick + Easy
& So delicious

This is the perfect dish to make when you’re craving comfort foods this winter. It would make a lovely side dish paired with things like our Sun-dried Tomato Chickpea Burgers, 1-Pot Everyday Lentil Soup, 1-Pot Red Lentil Chili, or Saucy Moroccan-Spiced Lentils!

Or to make it more of a meal, serve it over mixed greens and top with my 5-Minute Macadamia Nut Cheese or Actually Crispy Baked Chickpeas! And drizzle with some tahini dressing – yum!

If you try this dish, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!

Butternut Pecan Sweet Potato Casserole

I officially have a “casserole” on Minimalist Baker. My grandmothers would be so proud.

Is it too early to start dreaming up my Thanksgiving menu? Please say no.

If I’m being honest, I look most forward to three things at Thanksgiving:

Dinner rolls
Pumpkin pie
& the sweet potato dish (in any and all forms)

Are you surprised they’re all sugar and carbs? I’m not.

This may technically be a sweet potato casserole, but it’s my modern take.

For one, there’s little-to-no (vegan) butter involved.
Second, it’s naturally sweetened with maple syrup and coconut sugar.
Third, I added butternut squash for true autumnal flavor.
Lastly, I replaced the marshmallows with coconut sugar-toasted pecans.

I think your Aunt Sally would still be proud if you brought this to the dinner table, even though it’s hippie-approved.

Plus, it’s simple requiring just 10 basic ingredients and about 1 hour to prepare.

Most importantly, it tastes amazing. It’s:

Slightly crunchy
Perfectly sweet
& Simple

Though I created this recipe with Thanksgiving in mind, it’s ideal for so many other occasions. I could see this as a side dish at fall gatherings and weeknight meals alike, or even as a fall and winter brunch item. If you and your guests have a sweet tooth like me, this will be the first thing to disappear from the table.

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see how yours turns out. Cheers and happy baking, friends!

Butternut-Squash and Kale Gratin

Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon discard. Slice each half crosswise into 1/4-inch half-moons.

Set a steamer basket in a large pot filled with 1 inch water bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat let cool slightly. Squeeze dry.

Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.

Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.

Watch the video: Κόψιμο Λαχανικών - Κολοκύθι Μελιτζάνα Πατάτα - (May 2022).