Butternut Squash and Yukon Gold Gratin with Gruyere Cheese

Submitted by Kirstin in the Couv

"Found this in the local paper. Made it for thanksgiving and it disappeared! Very nummy dish!"

 

• Ready In: 2hrs 20mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 2 tablespoons unsalted butter
• 4 cups thinly sliced onions
• 1 1⁄4 lbs butternut squash, peeled,seeded and cut into 1/4 inch slices
• 1 1⁄4 lbs yukon gold potatoes, peeled and cut into 1/4 slices
• 1 cup half-and-half
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2 cups fresh breadcrumbs (preferably sourdough)
• 2 cups packed grated gruyere cheese
• 1 1⁄2 tablespoons chopped fresh sage

directions

1. Preheat oven to 350F degrees.
2. Butter a 9X13 baking dish.
3. Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
4. Lay alternating layers of squash and potatoes in pan.
5. Layer onions on top.
6. Mix 1/2 and 1/2 and salt and pepper, pour over top.
7. Cover tightly with foil and bake 90 minutes.
8. Increase oven temp to 400F degrees.
9. Mix breadcrumbs, sage and cheese in bowl.
10. Sprinkle over Gratin.
11. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Reviews

[Mysterygirl]

I loved the flavor of this dish. I thought that the combination was wonderful. The squash gave the dish a slightly sweet taste, as did the carmelied onions. I divided it into 2 dishes. Served one tonight and will take the other one to my mother's for Christmas. Thanks for sharing this recipe. I'll be making it again.

 

[Lori Mama]

Very nice dish. I halved the recipe, since there were only 3 of us. I also couldn't find fresh sage, so subbed the equivalent of dried. The topping baked in 10 minutes. :)

 

[carole in orlando]

This is a lovely recipe. I made it for Easter dinner and it was a hit. My only change would be to half the breadcrumbs. I also didn't use sage because I didn't have any, but will try it next time. The breadcrumbs kind of over powered the gruyere cheese in my opinion. I will make this again using a little less breadcrumbs. Thanks, Carole in Orlando

 

[Brandi McClintic]

This recipe was excellent! I couldn't find butternut squash, so used acorn squash instead. I also blanched the squash and potatoes to cut down on the cooking time. It only took about 10 minutes for the cheese and breadcrumbs to cook to golder brown instead on 30 minutes.