BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE
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
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.
BUTTERNUT GRATIN WITH LEEKS, SAGE AND WALNUTS
Butternut Squash Gratin with Leeks, Sage and Walnuts - a delicious vegetarian side dish, highlighting the best of fall ingredients, worthy of the holiday table! Vegan-adaptable!
Provided by Sylvia Fountaine| Feasting at Home
Categories side dish
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Peel and thinly slice the butternut squash into 18 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing. Set aside 12-15 of the "prettiest" slices for the top of the gratin. ( There will be 3 layers of butternut - so you could divide into 3, placing any misshapen pieces in the middle layer)
- Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Saute the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.
- the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
- Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is BEST here ensuring even cooking. Grease the pan, add 1/4 cup water to the bottom of the pan. Layer with Butternut squash overlapping slightly. Sprinkle with half of the sauteed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of butternut- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of butternut, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of the gratin.
- . Uncover, confirming the butternut is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden.
- To make the crispy sage leaf garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, saute each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.
Nutrition Facts : ServingSize - used heavy whipping cream and olive oil, Calories 201 calories, Sugar 4.3 g, Sodium 239.5 mg, Fat 12.7 g, SaturatedFat 6.1 g, TransFat 0.2 g, Carbohydrate 19.3 g, Fiber 3.1 g, Protein 5.4 g, Cholesterol 28.7 mg
MERRITT'S BUTTERNUT SQUASH GRATIN
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
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
BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all purpose flour, milk, Campbell's® Cream of Chicken Soup, onion powder, kosher salt, freshly ground black pepper, fresh thyme leaf, shredded sharp cheddar cheese, shredded gruyère cheese, grated parmesan cheese, butternut squash, shredded sharp cheddar cheese, shredded gruyère cheese, seasoned bread crumbs, fresh thyme leaf
Provided by Campbell's
Categories Dinner
Yield 9 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C).
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 1 minute more, or until the flour turns light golden brown in color. Slowly pour the milk, stirring constantly, and cook, still stirring, until the mixture thickens slightly, 2-3 minutes.
- Add the Campbell's® Cream of Chicken Soup and stir to combine. Add the onion powder; salt; pepper; thyme; and the cheddar, Gruyère, and Parmesan cheeses. Stir for about 2 minutes, or until the cheese has melted completely. Remove the pot from the heat.
- Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers.
- Bake the gratin for 35 minutes, until the butternut squash is tender.
- Remove the gratin from the oven and turn the broiler on high.
- Sprinkle the cheddar and Gruyère cheeses over the gratin in an even layer. Top with the bread crumbs and thyme.
- Return the gratin to the oven and broil until the cheese is melted and the bread crumbs are toasted, 1-3 minutes. Keep a close eye on the dish to prevent burning.
- Allow the gratin to cool for about 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
SQUASH, MUSTARD & GRUYèRE GRATIN
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
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
More about "butternut squash and yukon gold gratin with gruyere cheese recipes"
RECIPE: BUTTERNUT SQUASH AND YUKON GOLD POTATO GRATIN
From thesudburystar.com
Author Aleesha Harris
ROASTED BUTTERNUT SQUASH GRATIN WITH GRUYèRE AND WALNUTS - TORI …
From toriavey.com
BUTTERNUT SQUASH, POTATO AND GRUYERE GRATIN RECIPE ON FOOD52
From food52.com
BUTTERNUT SQUASH GRATIN WITH THYME AND BAY
From brooklynsupper.com
BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE …
From webetutorial.com
BUTTERNUT SQUASH GRATIN WITH GRUYERE AND PARMESAN - PINTEREST
From pinterest.com
BEST BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE …
From alicerecipes.com
-5 BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE …
From recipert.com
SAVORY BUTTERNUT AND YUKON GOLD GRATIN RECIPE ON …
From food52.com
BUTTERNUT SQUASH GRATIN WITH GRUYERE AND PARMESAN
From tastemade.com
WINTER SQUASH AND GRUYèRE GRATIN RECIPE - SALLY SCHNEIDER - FOOD …
From foodandwine.com
BUTTERNUT SQUASH GRATIN RECIPE - SOUTHERN LIVING
From southernliving.com
BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE …
From alicerecipes.com
CHEESY WINTER SQUASH GRATIN RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: BUTTERNUT SQUASH GRATIN WITH LE GRUYèRE
From wholefoodsmarket.com
RECIPE: BUTTERNUT SQUASH AND YUKON GOLD POTATO GRATIN
From ground.news
BUTTERNUT SQUASH GRATIN WITH MUSHROOMS, CARAMELIZED ONIONS …
From tastykitchen.com
BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE
From cooktime24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #potatoes #vegetables #american #oven #holiday-event #vegetarian #dietary #christmas #thanksgiving #squash #equipment #4-hours-or-less
You'll also love