Winter Gruyère Gratin

Name: Winter Gruyère Gratin
Ingredients: Butter; 1 large butternut or kabocha squash; 1 large butternut or kabocha squash; 2 shallots, chopped; 2 cups (8 ounces) shredded Gruyère cheese, divided; 2 cups heavy whipping cream; 1 teaspoon Dijon mustard; 2 teaspoons chopped fresh sage; 1 teaspoon salt; ¾ teaspoon freshly ground black pepper; Pinch of crushed red pepper flakes

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

This recipe is a riff on the traditional potato casserole. It’s got a creamy rich texture that pairs well with the dense winter squash. It’s important to thinly slice the squash; otherwise, it will take much longer to bake until tender.

Ingredients

Butter
1 large butternut or kabocha squash
2 shallots, chopped

Gluten-free
Vegetarian
Winter

Method

Preheat oven to 375°. Butter a 13x9-inch baking dish.

Peel squash and cut in half; remove seeds and discard. Cut squash halves into ⅛-inch slices.

Arrange half of squash pieces on bottom of baking dish. Sprinkle with shallots and 1 cup cheese. Top with remaining squash