Best 7 Au Gratin Potatoes With Squash Recipes

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**Au Gratin Potatoes with Squash: A Culinary Symphony of Creamy Delight**

Embark on a culinary journey with Au Gratin Potatoes with Squash, a dish that elevates the classic potato gratin to new heights of flavor and texture. This recipe seamlessly blends the comforting richness of potatoes with the sweet and earthy notes of squash, creating a symphony of flavors that will tantalize your taste buds. With a crispy, golden-brown crust and a creamy, velvety interior, this dish is sure to become a family favorite.

The recipe includes three variations to cater to diverse preferences and dietary restrictions. The first variation features a classic Au Gratin Potatoes recipe, while the second introduces a delightful combination of sweet potatoes and butternut squash. For those seeking a lighter option, the third variation offers a delectable zucchini and yellow squash gratin. Each variation promises a unique taste experience, ensuring that there's something for everyone to savor.

Check out the recipes below so you can choose the best recipe for yourself!

AU GRATIN POTATOES WITH SQUASH



Au Gratin Potatoes with Squash image

After volunteering to take a potato casserole to a friend's party, I thought I'd do a twist on au gratin by adding squash. Everyone just loved it.-Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 cans (12 ounces each) evaporated milk
1 cup water
7 medium potatoes (about 2 pounds), peeled and sliced
4 cups sliced peeled butternut squash (about 1 pound)
1/4 cup minced fresh chives
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender., In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers., Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 267 calories, Fat 13g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 377mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

SPAGHETTI SQUASH AU GRATIN



Spaghetti Squash Au Gratin image

This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.

Provided by sandybaby999

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 6

Number Of Ingredients 9

1 spaghetti squash, halved and seeded
3 tablespoons light margarine
1 small yellow onion, thinly sliced
1 teaspoon red pepper flakes
¼ teaspoon garlic powder
salt and freshly ground black pepper to taste
¾ cup fat-free sour cream
1 cup shredded light Cheddar cheese
cooking spray

Steps:

  • Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
  • Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
  • Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
  • Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

Nutrition Facts : Calories 115 calories, Carbohydrate 10.5 g, Cholesterol 9.6 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 264.5 mg, Sugar 3.7 g

WINTER SQUASH AND POTATO GRATIN



Winter Squash and Potato Gratin image

This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.

Provided by Martha Rose Shulman

Categories     casseroles

Time 2h

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, cut in half
1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 cup, tightly packed, grated Gruyère cheese (4 ounces)
Salt to taste
Freshly ground pepper
2-1/2 cups low-fat milk

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams

PROVENCAL SUMMER SQUASH AND POTATO GRATIN



Provencal Summer Squash and Potato Gratin image

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 side dish servings

Number Of Ingredients 9

Cooking spray
1 medium yellow summer squash (about 8 ounces)
1 medium zucchini (about 8 ounces)
1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
  • Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
  • Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SPAGHETTI SQUASH AND POTATO GRATIN



Spaghetti Squash and Potato Gratin image

This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish - plus finding yet another reason to buy spaghetti squash!

Provided by Food Network Kitchen

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Cooking spray
1 large spaghetti squash (about 3 pounds)
2 cups heavy cream
4 tablespoons unsalted butter
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds baking potatoes, such as russets (about 2 large potatoes)

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
  • Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
  • When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
  • Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.

BUTTERNUT SQUASH & POTATO AU GRATIN. HAPPY THANKSGIVING!



Butternut Squash & Potato Au Gratin. Happy Thanksgiving! image

A wonderful, wonderful, melting, soothing, nourishing Thanksgiving side dish, or a decadent weeknight main dish. If you have a mandolin or other slicer, this dish takes so very little time to prep. And then you have comfort food at its finest.

Provided by Soma Sengupta

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups heavy cream
4 large sprigs rosemary
6 garlic cloves, smashed
salt and pepper
2 lbs yukon gold potatoes, peeled and thinly sliced
1 butternut squash, peeled and thinly sliced (about 2 pounds)
2 1/4 cups coarsely grated gruyere cheese

Steps:

  • Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
  • Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
  • Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.

Nutrition Facts : Calories 496.7, Fat 32.1, SaturatedFat 19.5, Cholesterol 114.9, Sodium 135.3, Carbohydrate 42, Fiber 4.9, Sugar 4.3, Protein 14

Tips:

  • Choose the right potatoes: Varieties like Yukon Gold, Russet, and Red Bliss work well for au gratin potatoes, offering a creamy and flavorful texture.
  • Slice potatoes thinly and evenly: This ensures even cooking and a uniform texture throughout the dish.
  • Use fresh squash: Fresh butternut squash, zucchini, or yellow squash adds a delicious sweetness and texture to the dish.
  • Make a flavorful sauce: The sauce is a key component of au gratin potatoes, so use a combination of flavorful ingredients like milk, cream, cheese, garlic, and spices.
  • Don't overcrowd the baking dish: Make sure the potatoes and squash have enough space to cook evenly, so use a baking dish that is large enough to accommodate them.
  • Bake until golden brown: The au gratin potatoes are ready when the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.

Conclusion:

Au gratin potatoes with squash is a delightful side dish that combines creamy potatoes, sweet squash, and a flavorful cheese sauce. Whether you're serving it for a special occasion or a weeknight meal, this dish is sure to be a hit. With its rich flavors and textures, au gratin potatoes with squash is a dish that will satisfy everyone at the table.

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