Butternut Squash and Gruyere Gratin
Creamy butternut squash gratin layered with Gruyere, cream and subtle herbs for a comforting baked side dish.
Gratin de courge is a traditional French casserole that combines tender cubes or purée of winter squash—such as butternut, potimarron, or pumpkin—with a creamy mixture of eggs, milk or cream, and grated cheese (commonly Emmental or Gruyère). Seasoned with garlic, onion, salt, pepper, and a hint of nutmeg, the preparation is baked until the surface forms a golden, lightly crisp crust that contrasts with the smooth, subtly sweet interior. Typically served hot as a hearty side dish alongside roasted meats or poultry, it can also stand alone as a vegetarian main course. Appreciated for its comforting texture and straightforward ingredients, this gratin is especially popular during the cooler months of autumn and winter, when squash is at its seasonal peak and family gatherings call for warm, crowd-pleasing dishes.
Butternut Squash and Gruyere Gratin
Perfect for weeknights, this fuss-free gratin turns everyday kitchen staples into a satisfying bake in under an hour. The recipe scales effortlessly—double it for a crowd or portion it out for make-ahead lunches—and welcomes easy twists like a sprinkle of smoked paprika or a handful of crispy lardons for extra depth.
Prep Time
20 minutes
20 minutes
Cook Time
40 minutes
40 minutes
Total Time
60 minutes
60 minutes
Ingredients
Butternut squash, peeled, seeded and cubed – about 1 kg (roughly 2.2 lb)
- Gruyère cheese, grated – 150 g (about 1½ cups, packed)
- Heavy cream (double cream) – 200 ml (≈ ¾ cup)
- Whole milk – 200 ml (≈ ¾ cup)
- Large eggs – 2
- Garlic clove, minced – 1
- Unsalted butter for greasing the baking dish – about 1 tbsp
- Freshly grated nutmeg – a good pinch (≈ ⅛ tsp)
- Fine sea salt – to taste (≈ 1 tsp)
- Freshly ground black pepper – to taste (≈ ½ tsp)
- Optional: fresh thyme leaves or chopped flat-leaf parsley – about 1 tsp for finishing
- Optional: toasted breadcrumbs – 2 tbsp for an extra-crisp topping
Method
Preheat the oven to 180 °C
- Peel the butternut squash
- Cut the squash in half lengthwise
- Scoop out and discard the seeds and fibres
- Cut the squash flesh into large cubes
- Bring a large pot of salted water to a boil
- Add the squash cubes to the boiling water
- Cook the squash until just tender
- Drain the squash thoroughly in a colander
- Mash the drained squash with a fork or potato masher
- Crack the eggs into a mixing bowl
- Whisk the eggs until the yolks and whites are blended
- Add crème fraîche to the beaten eggs
- Stir grated Gruyère cheese into the egg mixture
- Season the mixture with salt, pepper and grated nutmeg
- Add the mashed squash to the egg and cheese mixture
- Stir until the squash is evenly coated
- Butter a gratin dish
- Pour the squash mixture into the buttered dish
- Level the surface with a spatula
- Sprinkle extra grated Gruyère over the top of the mixture
- Place the dish in the preheated oven
- Bake until the gratin is golden and bubbling
- Remove the gratin from the oven
- Let the gratin rest for a few minutes before serving
Nutrition
Calories
2182 kcal Protein
80 g Fat
151 g Carbs
146 g Fiber
20 g Sugar
38 g
2182 kcal Protein
80 g Fat
151 g Carbs
146 g Fiber
20 g Sugar
38 g
Notes
Chef’s Note: For a richer texture and fewer watery pockets, roast the squash cubes on a parchment-lined tray until lightly caramelized before folding them into the custard. Finish the gratin with a thin layer of buttered panko mixed with chopped thyme—this creates a fragrant, ultra-crisp crust that stays crunchy even after reheating.
why this recipe
This butternut squash gratin is the kind of dish that instantly elevates an everyday meal into something memorable: the naturally sweet, velvety squash melts into a silky base of cream and nutmeg, while a bubbling cap of golden cheese forms an irresistible crust that perfumes the entire kitchen. Each forkful strikes a perfect balance between comforting richness and delicate vegetal notes, making it as welcome on a festive holiday table as it is on a busy weeknight. Because the ingredients are few and unfussy, the recipe highlights the produce itself, yet the finished gratin tastes as though it required far more effort than it actually does—proof that simple techniques can still deliver restaurant-worthy results.
FAQs
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Frequently Asked Questions
Can I prepare the butternut squash gratin ahead of time and reheat it later?
Yes. Assemble and bake the gratin as directed, let it cool, then cover and refrigerate for up to 2 days; reheat, uncovered, in a 180 °C (350 °F) oven for 15–20 minutes until the center is hot and the top recrisps. Alternatively, you can assemble it unbaked, refrigerate overnight, and add 10–15 extra minutes to the baking time straight from the fridge.
How can I prevent the gratin from turning watery?
Thoroughly dry out the squash before it meets the custard: either roast the cubes on a parchment-lined tray (or boil, then let them steam-off in a colander and pat them dry) until their surface looks slightly caramelized and no moisture pools beneath. Fold them into the egg-cream base only once cool, and bake the gratin uncovered so excess steam can escape—both steps keep the interior silky, not soupy.
Can I substitute another cheese if I don’t have Gruyère on hand?
Absolutely. Any nutty, good-melting, semi-firm cheese such as Emmental, Comté, Jarlsberg, or even a mild aged Cheddar will stand in nicely; just grate it finely so it integrates evenly. Avoid very sharp or overly soft cheeses (e.g., blue or fresh goat) as they can overpower the squash or make the custard greasy.