Winter Squash and Potato Gratin
Updated May 6, 2024
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1large garlic clove, cut in half
- 1¼pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about ¼ inch thick
- 1¼pounds winter squash, such as butternut, peeled and sliced about ¼ inch thick
- 1teaspoon fresh thyme leaves
- 1teaspoon chopped fresh rosemary
- 1cup, tightly packed, grated Gruyère cheese (4 ounces)
- Salt to taste
- Freshly ground pepper
- 2-½ cups low-fat milk
Nutritional analysis per serving (6 servings)
242 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 12 grams protein; 725 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
- Step 2
Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
- Advance preparation: You can make this a few hours ahead and reheat in a medium oven.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Good Idea. Bad Recipe. The squash isn’t starchy enough to thicken like potatoes do. These two vegetables don’t cook at the same rate either. And, one and one-half hours leaves the whole thing over-cooked.
can this be made with sweet potatoes in place of the white potatoes?
This wound up really watery. Once I cut the first piece and saw how watery it was I poured off about a full cup of liquid. Taste was ok, but I think the veggies over-steamed themselves.
This was really delicious. I did use some cream and some whole milk. While baking it according to the recipe, I also placed it in the 170 degree oven for about an hour, so it would not be too watery. It turned out great.
I also had the excess liquid problem, but additionally, the dairy curdled. The flavors are delicious but I think the temperature is too high for this dish. I looked up other scalloped potato recipes, and they usually cook at 325 for a longer period of time. That’s what I’m going to try next time, along with whole milk.
as others have said, too much liquid. flavor was good but texture was a bit soft
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