Butternut Squash Gratin with Gruyère
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash sliced thin and layered with shallots, garlic, and fresh thyme in a creamy sauce, topped with Gruyère and breadcrumbs. A rich, warming side dish for fall holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 Tbsp unsalted butter
- 2 shallots, (peeled, halved lengthwise, then thinly sliced into half moons)
- 2 lbs butternut squash, (either 1 large or 2 medium)
- 3 cloves garlic, (finely chopped)
- 2 tsp fresh thyme leaves or sage, (chopped, plus more for serving)
- 2 tsp Kosher salt, (divided)
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups heavy cream
- 5 oz (about 1½ cups) Gruyère or Comté, (shredded)
- ¾ cup breadcrumbs, (use gluten-free, if needed)
- Flaky sea salt
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 616mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 210mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.