Description
This Butternut Squash Casserole (Gratin) is a rich and comforting dish that layers tender slices of butternut squash with a creamy herb-infused sauce and a golden melted cheddar cheese topping. Perfectly seasoned with thyme, garlic, and nutmeg, this casserole is an ideal side or vegetarian main for cozy dinners.
Ingredients
Scale
Herb-Infused Cream
- 400ml / 1¾ cups double cream / whipping cream (no half and half or single cream)
- 2 bay leaves
- A few thyme sprigs
- 1 garlic clove, crushed
- ½ tsp nutmeg
Main Ingredients
- 1 tbsp butter
- 1kg / 2lbs large butternut squash, peeled and thinly sliced
- 100g / 1 cup mature white Cheddar or your favourite cheese, grated
Instructions
- Preheat Oven and Prepare Cream: Preheat your oven to 350°F (180°C). In a saucepan, combine the double cream with nutmeg, crushed garlic clove, thyme sprigs, and bay leaves. Bring the mixture to a gentle boil, then remove it from heat and allow it to infuse for 10-15 minutes to absorb the herbaceous flavors.
- Assemble the Casserole: Butter a large, shallow baking dish. Peel, deseed, and thinly slice the butternut squash. Arrange half of the slices evenly in the bottom of the dish. Pour half of the infused cream over this first layer. Then, layer the remaining butternut squash slices on top and pour over the remaining cream to cover completely.
- Bake Covered: Cover the dish tightly with tin foil and place it in the preheated oven. Bake at 350°F (180°C) for 30 minutes to allow the squash to soften and the flavors to meld.
- Add Cheese and Finish Baking: After 30 minutes, carefully remove the foil and sprinkle the grated cheddar cheese evenly over the top. Return the dish uncovered to the oven and bake for an additional 20-30 minutes, or until the cheese melts, turns golden and bubbly, and the cream is simmering gently around the edges.
Notes
- Butternut squash gratin is an incredibly cozy casserole — cheesy, creamy, and infused with the fresh flavors of thyme and garlic.
- Use mature white cheddar for a sharp, flavorful cheese topping; alternatively, try Gruyère or your favorite melting cheese.
- Make sure to slice the squash thinly for even cooking and a tender texture.
- Double cream is preferred to achieve a luscious, luscious sauce; avoid single cream or half and half which will be too thin.
Nutrition
- Serving Size: 1 serving
- Calories: 287 kcal
- Sugar: 4 g
- Sodium: 111 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 73 mg
