Golden Potato and Butternut

Golden Potato and Butternut is a cozy and hearty casserole dish that brings together the earthy richness of potatoes and the natural sweetness of butternut squash in a creamy, cheesy sauce. It’s the perfect side dish for festive occasions, Sunday dinners, or whenever you need comfort food done right.

Why You’ll Love This Recipe

This recipe is a delightful twist on the classic gratin. The tender slices of golden potatoes and butternut squash are layered and baked in a luscious cream sauce, infused with garlic, herbs, and cheese. Whether you’re hosting a holiday feast or simply craving a comforting dish, this one satisfies every time. Plus, it’s simple to prepare yet sophisticated enough to impress guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Golden potatoes, thinly sliced
• Butternut squash, peeled and thinly sliced
• Heavy cream
• Garlic, minced
• Fresh thyme
• Nutmeg (optional)
• Salt and pepper
• Shredded Gruyère or Parmesan cheese
• Butter (for greasing)

directions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter.
2. In a medium saucepan, heat the cream with minced garlic, thyme, a pinch of nutmeg, salt, and pepper. Simmer gently for 5 minutes, then remove from heat.
3. Arrange alternating layers of potato and butternut squash in the baking dish, seasoning each layer lightly with salt and pepper.
4. Pour the infused cream evenly over the layers. Top with shredded cheese.
5. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes or until the top is golden brown and bubbly.
6. Let it rest for 10 minutes before serving.

Servings and timing

Serves: 6
Preparation time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Vegan version: Use coconut cream or plant-based cream and vegan cheese alternatives.
• Spiced: Add a hint of cayenne pepper or paprika for a subtle kick.
• Cheese swap: Swap Gruyère for cheddar or mozzarella based on your preference.
• Add-ins: Include caramelized onions or sautéed leeks for extra flavor.

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes.

FAQs

Can I use regular potatoes instead of golden?

Yes, russet or red potatoes work well too, but golden potatoes offer a creamier texture.

Can I prepare this dish ahead of time?

Yes, assemble the dish up to a day in advance and bake it fresh when ready to serve.

What can I use instead of butternut squash?

Sweet potatoes or acorn squash are good substitutes.

Is it necessary to peel the butternut squash?

Yes, the skin is tough and not pleasant to eat in a gratin-style dish.

Can I freeze this dish?

It is not recommended to freeze due to the cream content, which can separate upon thawing.

What herbs pair well with this dish?

Fresh thyme is excellent, but rosemary or sage also complement the flavors beautifully.

Is this gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients are confirmed GF.

How can I make it lighter?

Use half-and-half instead of heavy cream and reduce the cheese slightly.

Can I add protein to make it a main dish?

Yes, cooked diced chicken or ham works well layered between the vegetables.

How do I know when it’s done baking?

The top should be golden brown and the vegetables tender when pierced with a knife.

Conclusion

Golden Potato and Butternut is a dish that marries simplicity with elegance. Its rich, creamy layers and beautiful golden hue make it a standout on any dinner table. Whether served as a holiday side or a comforting weeknight indulgence, this recipe is sure to warm hearts and plates alike.

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