This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This butternut and potato gratin is as comforting as it is moist, with delicious melting vegetables. Fragrant and colorful, it's sure to delight. What's more, it's very easy to make, almost child's play.
If you like comfort food, you'll love the authentic Croziflette (French pasta gratin) or this butternut crumble with Parmesan cheese.
Table des matières
💙 Why you'll love it
- It will warm you up and is deliciously comforting, with seasonal vegetables.
- It's really very simple to make.
- It is vegetarian and can easily be made vegan, dairy-free and gluten-free.
🥔 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- A butternut: it's in season from September to March included, so make the most of it!
- Potatoes: I recommend soft-fleshed potatoes for a gratin, such as Yukon Gold, Red Potatoes, and White Potatoes.
- Creme fraiche
- Grated cheese: if you can, take a block of cheese (Comté, Swiss cheese, Beaufort, Parmesan, etc.) and grate it yourself - it'll be even better!
- Garlic and yellow onion.
- Herbs: chives and thyme, fresh or frozen.
- A little butter, for the first cooking of the vegetables.
✨Customize your gratin
You can replace some of the creme fraiche with milk for a lighter recipe. And don't hesitate to adapt the recipe to suit your tastes, by adding plain or smoked bacon, for example.
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan and dairy-free, replace the cream with vegetable cream (soy or even coconut for a slightly exotic taste), the grated cheese with the vegetable grated cheese of your choice, and the butter with vegetable margarine.
- To make this gratin a gluten-free recipe, be careful with the grated cheese you buy, as some contain gluten.
🥰 The chef's advice
Pre-cook the vegetables well before assembling all the ingredients, so that they melt in the gratin.
❄️Storage
Stored in an airtight container, this butternut and potato gratin will keep in the fridge for up to 48 hours.
😋 Other comforting recipes
- Mac and cheese (macaroni and cheese gratin)
- Vegetarian stuffed butternut squash
- Roman semolina gnocchi
📖 Recette
Butternut squash and potato gratin
Ingredients
- 3.5 lbs butternut squash
- 2.5 lbs potatoes
- 1 large onion
- 1 large garlic clove
- Olive oil
- 4-5 sprigs thyme
- ⅞ cups creme fraiche
- 1 ¾ cups grated cheese mozzarella, comté, beaufort, emmental, etc.
- salt to taste
- black pepper to taste
- 4 sprigs chives
Instructions
- Peel the garlic, onion, butternut and potatoes, then use a mandolin or slice finely.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode, high and low. Place the vegetables on two or three sheets of aluminum foil (it's best to make several batches to ensure proper cooking) and drizzle with olive oil. Bake for 30-35 minutes (the vegetables should be soft when they come out).
- Place the vegetables in a gratin dish and add the crème fraîche, salt, pepper and thyme. Squeeze in the garlic, mix well and add the grated cheese on top.
- Bake in the oven for 35-40 minutes, then sprinkle with chives.
Répondre