Best 3 Butternut Squash And Yukon Gold Gratin With Gruyere Cheese Recipes

Indulge in a culinary masterpiece that harmonizes the earthy sweetness of butternut squash and Yukon Gold potatoes, enveloped in a velvety blanket of Gruyère cheese. This Butternut Squash and Yukon Gold Gratin is a symphony of flavors and textures, a perfect balance of creamy and crispy, sweet and savory. Each bite reveals a burst of roasted vegetables, complemented by the rich, nutty flavor of Gruyère, all held together by a luscious béchamel sauce. As the gratin bakes, the top layer transforms into a golden-brown crust, adding a delightful crunch to each serving. Alongside the main recipe, this article offers variations that cater to different dietary preferences, including a vegan version that swaps out the Gruyère cheese for a plant-based alternative. With step-by-step instructions and helpful tips, this recipe is accessible to home cooks of all skill levels, ensuring a delicious and impressive dish that will tantalize your taste buds and leave you craving more.

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

BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE

Butternut Squash and Yukon Gold Gratin with Gruyere Cheese image

Make and share this Butternut Squash and Yukon Gold Gratin with Gruyere Cheese recipe from Food.com.

Provided by Kirstin in the Couv

Categories Potato

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 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

Steps:

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

MERRITT'S BUTTERNUT SQUASH GRATIN

Merritt's Butternut Squash Gratin image

Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.

Provided by Merrittorious

Categories Side Dish Vegetables Squash

Time 2h5m

Yield 12

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

Nutrition Facts : Calories 269 calories, Carbohydrate 19.9 g, Cholesterol 50.1 mg, Fat 16 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.1 g, Sodium 395.2 mg, Sugar 3.6 g

SQUASH, MUSTARD & GRUYèRE GRATIN

Squash, mustard & gruyère gratin image

Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages

Provided by Cassie Best

Categories Side dish

Time 1h40m

Number Of Ingredients 10

Ingredients

small knob of butter
1 tbsp olive oil
2 onions , halved and thinly sliced
2 garlic cloves , peeled and squashed
8 sage leaves
300ml pot double cream
200ml milk
2 tbsp wholegrain mustard
1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
100g gruyère (or vegetarian alternative), grated

Steps:

Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

Tips:

For a richer flavor, use homemade chicken or vegetable broth instead of water.
If you don't have heavy cream, you can substitute milk or half-and-half.
If you want a crispy topping, sprinkle some bread crumbs or grated Parmesan cheese on top of the gratin before baking.
To make sure the gratin is cooked through, insert a knife into the center. It should come out clean.
Let the gratin cool for a few minutes before serving to allow the flavors to meld.

Conclusion:

Butternut squash and Yukon gold gratin with Gruyère cheese is a delicious and comforting dish perfect for a fall or winter meal. It's easy to make and can be tailored to your taste by adding different herbs, spices, or cheeses. So next time you're looking for a warm and satisfying dish, give this gratin a try!

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