BUTTERNUT SQUASH & POTATO AU GRATIN. HAPPY THANKSGIVING!
A wonderful, wonderful, melting, soothing, nourishing Thanksgiving side dish, or a decadent weeknight main dish. If you have a mandolin or other slicer, this dish takes so very little time to prep. And then you have comfort food at its finest.
Provided by Soma Sengupta
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
- Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
- Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.
Nutrition Facts : Calories 496.7, Fat 32.1, SaturatedFat 19.5, Cholesterol 114.9, Sodium 135.3, Carbohydrate 42, Fiber 4.9, Sugar 4.3, Protein 14
BUTTERNUT SQUASH AU GRATIN
Make and share this Butternut Squash Au Gratin recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel outer skin of squash with peeler or knife. Discard skin. Halve squash lengthwise and cut into thin slices.
- Place slices in bowl with onion, salt, pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch baking dish.
- Bake, covered, at 375 degrees for 30 minutes.
- Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.
Nutrition Facts : Calories 205.4, Fat 10.5, SaturatedFat 6.1, Cholesterol 97.4, Sodium 291.9, Carbohydrate 21.9, Fiber 3.3, Sugar 4.4, Protein 8.5
BUTTERNUT SQUASH AND POTATO GRATIN
adapted from Vegetarian Cooking for Everyone by Deborah Madison. She uses all butternut squash, and I think that's too sweet. you can use dried herbs for fresh, but use about a third less.
Provided by anne 2
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. lightly butter or oil a 2-quart gratin dish.
- Heat half of the olive oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are slightly carmelized (about 15 minutes). Season and spread in the gratin dish.
- Return the skillet to the heat and add the rest of the olive oil. Toss the squash lightly in the flour, add to the pan, and cook until it begins to brown, about 7 minutes. Add the parsley, season well, and cook for another minute. Put the squash in the gratin dish on top of the onions, cover with cheese, and add the heated milk.
- Cover and bake for 25 minutes; then uncover, add the bread crumbs and bake for 25 more minutes, or until the top is browned and the liquid absorbed.
Nutrition Facts : Calories 560.4, Fat 21.3, SaturatedFat 5.7, Cholesterol 18.7, Sodium 276.2, Carbohydrate 80.9, Fiber 10.3, Sugar 13.9, Protein 15.9
BUTTERNUT SQUASH AND (SWEET) POTATO GRATIN WITH WALNUT CRUST
Terrific fall recipe. We loved this as a healthy vegetarian meal....lots of vitamins. It would be perfect on Thanksgiving--to take the place of the marshmallow and canned sweet potatoes usual side dish. I used my food processor to chop everything---doing it by hand would take longer than I've indicated here!
Provided by spatchcock
Categories Potato
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Grease an 8x8 inch (2 quart) glass or ceramic baking dish.
- Cut the squash in half lengthwise and scrape out the seeds and fibers.
- Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one).
- Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.
- Cover with a layer of potato slices, season with salt, pepper, cheese, and cream.
- Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash, and extra potatoes if you used sweet potatoes!).
- Press down lightly to distribute the cream and compact the layers.
- The last layer of squash should be just sitting in the cream, but not covered by it.
- Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour, 10 minutes.
- Combine the walnuts and buttered bread crumbs.
- Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes.
- Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin.
- Cut into 9 squares and serve.
Nutrition Facts : Calories 288.5, Fat 18, SaturatedFat 8.8, Cholesterol 46, Sodium 131.1, Carbohydrate 28.9, Fiber 4.1, Sugar 3.3, Protein 5.9
BUTTERNUT SQUASH GRATIN
Categories Side Bake Quick & Easy Casserole/Gratin Parmesan Walnut Butternut Squash Fall Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is tender. In a food processor puree the squash with the butter, season it with salt and pepper, and transfer it to a buttered 2-to 3-cup shallow baking dish, smoothing the top. Sprinkle the squash with the walnuts and the Parmesan and bake it in the upper third of the oven for 15 minutes, or until the cheese is melted and the walnuts are toasted.
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