Butternut Gratin

Cindy Thomas, November 2, 2015

Butternut squash is one of my favorite fall foods.  This butternut gratin recipe really showcases the squash and has a rich satisfying flavor as a side dish or even as a main course.  This seems like it would be a welcome addition to our Thanksgiving table later this month.


The recipe begins with sauteeing garlic and onions in butter until translucent and then adding the thinly sliced butternut squash and a bit of nutmeg.IMG_6168


This mixture is then transferred to a buttered baking dish and topped with cream, bread crumbs, comté cheese and more butter. IMG_6172

Then all this goodness is baked in the oven for about 30 minutes at 350 degrees according to the recipe. I found that mine needed longer to bake.  I think the next time I make this, I will put it in a larger baking dish.  A larger dish would allow a better cheese to squash ratio and would probably decrease my baking time too.  I served this as a side dish with boneless pork chops and asparagus.  My husband and I have been eating the butternut gratin as a main dish for lunch this weekend.  It is very satisfying!



I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook:  A Kitchen in France

If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link:  WIFK





One thought on “Butternut Gratin”

  1. Steve says:

    Looks good….I like that you put your cheese on top and it looks like it caramelized a bit to make it more flavorful too.

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Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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