Butternut Squash Casserole (Gratin)

5 from 10 votes

Butternut squash gratin is everything you'd want in a cozy casserole dish. Cheesy, creamy, flavoured with thyme and garlic and extremely delicious!

Prep Time20

Cook Time1

Total Time1 20

Course: Main

Cuisine: French

Keyword: butternut squash casserole, butternut squash gratin

Servings:

400ml / 1¾ cups cups double cream/whipping cream no half and half or single cream
1 tsp salt
2 This is an affiliate link.bay leaves
a few thyme sprigs
1 garlic clove crushed
1/2 tsp This is an affiliate link.nutmeg
1 tbsp butter
1kg / 2lbs large butternut squash peeled and thinly sliced
100g / 1 cup mature white Cheddar or your favourite cheese grated

Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, salt, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.
Peel, deseed and slice a large butternut squash and layer half of it in a large and shallow buttered dish. Pour half of the herb and garlic infused cream over the squash. Then add the second layer of butternut squash and cover with the remaining cream. Cover with tin foil and bake at 350F/ 180C for 30 min.
Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.

Do not substitute heavy cream with half and half or single cream.
I recommend using a large and shallow baking dish for this recipe. A rectangular 9 inch X 13 inch works well.