My girlfriend said that this is the first recipe she has ever heard me say that I love. I’d say that this must be some pretty darned good Butternut Squash and Sweet Potato Gratin. Wouldn’t you?
Well, I do pick apart everything that I cook because I want it to turn out perfect before I post it to you guys, but I truly did love this dish. I totally ate it for lunch the next two days, which pretty much NEVER happens.
One of the best parts about this gratin is that you can actually taste the squash and sweet potatoes. Sometimes things are drowning in the cream and cheese so much that it feels like a cream overload. I also love the gruyere cheese. It’s flavor melds perfectly with everything, so it’s almost hard to tell if it is alone or in the sauce. I love that.
My favorite, favorite, favorite part is the sides and very top where the Gruyere gets a little more crisp. MMMMMMMM, I love the crispy cheese on the sides of the pan. LOVE IT!
This is a fantastic side dish, but I see nothing wrong with eating it with a lovely spring salad. Hooray for changing up the basic potatoes augratin for something a little more sophisticated, but still just as easy and delicious!
1 Tub Knorr Homestyle Chicken Stock
2 Tb Butter, unsalted
1 Clove of Garlic, minced
2 Heaping Tb Flour
4 oz Cream Cheese
3 Cups Whole Milk
1/2 Ts Nutmeg
Salt And Pepper To Taste
1 Small (2-3 lbs) Butternut Squash, peeled and thinly sliced
1 Medium Sweet Potato
Salt And Pepper
1-1 1/2 Cups Shredded Gruyere Cheese
In a sauce pan over medium heat add the Knorr Homestyle Stock and Butter. Melt together and add the garlic, cooking for 30-60 seconds or until fragrant. Quickly whisk in the flour until the butter mixture clumps together. Continue to stir for 1 minute to remove the flour-y taste.
Add the cream cheese and continue to stir in order to melt the cream cheese into everything. As the cream cheese begins to melt, whisk in the milk. Continue to whisk until smooth. Add the seasoning and about 1/2 ts each of salt and pepper. Taste, and season more if needed. Allow the sauce to simmer until thickened. Remove from the heat.
Heat the oven to 375.
Grease the bottom of an 8×9″ baking dish. Layer the sweet potato and squash slices going, sweet potato, squash, sweet potato, squash until the bottom is covered in a single layer. Sprinkle a little salt and pepper over everything and drizzle about 1/4-1/3 cup of sauce over the top. Sprinkle 3 tb of cheese over the sauce and repeat layering the squash and sweet potatoes, salt and pepper, sauce and cheese ending with the cheese as the very top layer.
Bake at 375 for 45min or until tender and bubbling. Enjoy!