Butternut Squash and Potato Gratin

Recipe by anne 2
READY IN: 1hr 20mins


  • 14
  • 4
    cups onions, thinly sliced
  • 2
    tablespoons fresh sage, chopped
  • salt & freshly ground black pepper
  • 3
    cups butternut squash, cut into 1/2 inch cubes
  • 3
    cups potatoes, cut into 1/2 inch cubes and blanched for about 4 minutes
  • 2
    tablespoons parsley, chopped
  • 12
    cup gruyere, grated
  • 58
    cup whole milk, heated (1/2 cup plus 2 tablespoons)
  • 1
    cup breadcrumbs


  • Preheat the oven to 350 degrees F. lightly butter or oil a 2-quart gratin dish.
  • Heat half of the olive oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are slightly carmelized (about 15 minutes). Season and spread in the gratin dish.
  • Return the skillet to the heat and add the rest of the olive oil. Toss the squash lightly in the flour, add to the pan, and cook until it begins to brown, about 7 minutes. Add the parsley, season well, and cook for another minute. Put the squash in the gratin dish on top of the onions, cover with cheese, and add the heated milk.
  • Cover and bake for 25 minutes; then uncover, add the bread crumbs and bake for 25 more minutes, or until the top is browned and the liquid absorbed.