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Squash Gratin

squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and Gruyère
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  55 min

Ingredients

  • 2 ½ pounds delicata or acorn squash, halved, seeded, and cut into ½-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons salted butter
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon fresh thyme leaves
  • 2 cups heavy cream
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups freshly grated Gruyère cheese
  • 1 cup freshly grated Parmesan cheese

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. Arrange the squash in a 9 x 13-inch baking dish. Toss with 1 tablespoon of the olive oil and 1 teaspoon of the salt until combined. Bake for 25 minutes.
  3. Meanwhile, heat the butter and remaining 1 tablespoon of the olive oil in a large skillet over medium heat. Once the butter has melted, add the shallots and cook, stirring occasionally, until tender, about 4 minutes. Stir in the garlic, sage, and thyme and cook until fragrant, about 1 more minute. Add the heavy cream, Dijon, nutmeg, and remaining ½ teaspoon of salt and cook, stirring, until combined and steaming, 5 minutes. Add the Gruyère and parmesan cheese, then reduce the heat to low and stir until the cheese has melted, about 5 minutes.
  4. Once the squash has roasted for 25 minutes, remove from the oven. Pour the cheese sauce over the squash, then return to the oven. Cook until the sauce has thickened and the squash is tender, about 20 minutes. Let cool for 5 minutes before serving.