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Butternut Squash and Yukon Gold Gratin with Gruyere Cheese

We normally put something sweet on our squash once or twice a year. And I do love squash prepared that way but when I added savory to an already sweet squash, I thoroughly enjoyed the difference.


For 4 people


  • 2 tablespoon(s) butter or margarine
  • 4 cup(s) thinly sliced onions
  • 1 3/4 lb(s) butternut squash, peeled, seeded and cut into 1/4-inch slices
  • 1 3/4 lb(s) Yukon gold potatoes, peeled and cut into 1/4-inch slices
  • 1 cup(s) half-and-half
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 2 cup(s) fresh breadcrumbs
  • 2 cup(s) packed grated gruyere cheese
  • 1 3/4 tablespoon(s) chopped fresh sage

Butternut Squash and Yukon Gold Gratin with Gruyere Cheese Directions

  1. Preheat oven to 350 ° F. Butter a 9x13-inch baking dish.
  2. Melt butter in large skillet over med-high heat and add onions. Sauté until deeply caramelized, about 20-30 minutes.
  3. Lay alternating layers of squash and potatoes in pan. Layer onions on top.
  4. Mix half-and-half, salt and pepper; pour over top. Cover tightly with foil and bake 90 minutes. Increase oven temperature to 400 ° F.
  5. Mix breadcrumbs, sage and cheese in bowl. Sprinkle over Gratin. Bake uncovered until top is golden brown and crisp, an additional 30 minutes.