Butternut Squash Gratin Potato Gratin

By stancec44

Steak pairs really well with roasted squash, and this gratin recipe makes the duo even more satisfyingButter. Bread crumbs. Cream. Cheese. Oh yeah, and butternut squash. This, dear reader, is what we like to refer to as stealthy healthy.

Ingredients

• 3 tablespoons (1 1/2 ounces) unsalted butter, plus more for the baking dish
• 1 large onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
• 1/4 teaspoon grated nutmeg
• Fine sea salt and freshly ground black pepper
• 1/2 cup (120 milliliters) heavy cream
• 3/4 cup (45 grams) fresh bread crumbs
• 3/4 cup (75 grams) grated Comté cheese
• A few chives, finely chopped (optional)

Preparation

Step 1

Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.

2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.

3. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter with the cheese on top, and dot with the remaining 1 tablespoon butter.

4. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.