Squash Gratin (Gratin de Courge)

Name: Squash Gratin (Gratin de Courge)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 large butternut squash (5–6 lbs.), peeled, seeded, and cut into 1 1/2" chunks; 1 large acorn squash (about 2 lbs.), peeled, seeded, and cut into 1 1/2" chunks; 3 medium Yukon Gold potatoes (about 1 3/4 lbs.), peeled, halved lengthwise, and thickly sliced; 8 cloves garlic, chopped; 2 cups milk; 4 cups grated Gruyère; Kosher salt and freshly ground black pepper, to taste

Serves
serves 8-10

LAURA SANT

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

Ingredients

2 large butternut squash (5–6 lbs.), peeled, seeded, and cut into 1 1/2" chunks
1 large acorn squash (about 2 lbs.), peeled, seeded, and cut into 1 1/2" chunks
3 medium Yukon Gold potatoes (about 1 3/4 lbs.), peeled, halved lengthwise, and thickly sliced
8 cloves garlic, chopped
2 cups milk
4 cups grated Gruyère
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Preheat oven to 400°. Put the butternut and acorn squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

Step 2

Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer squash mixture to a deep 9" × 14" roasting pan or baking dish. Pour milk evenly over top and sprinkle with cheese. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving.

Preheat oven to 400°. Put the butternut and acorn squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer squash mixture to a deep 9" × 14" roasting pan or baking dish. Pour milk evenly over top and sprinkle with cheese. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving.