Au Gratin Winter Squash & Potatoes
There's nothing quite like a cozy, hearty dish to combat the chill of winter, and today, I'm excited to share a recipe that encapsulates the very essence of the season. Au Gratin Winter Squash & Potatoes is a comforting, creamy, and aromatic creation that marries the earthy flavors of winter squash with the satisfying familiarity of potatoes. This dish is the perfect way to welcome the chill of autumn or frosty embrace of winter into your kitchen.
unpacking the tradition of au gratin:
Before we delve into the recipe, let's take a moment to appreciate the tradition of "au gratin." This French culinary term refers to a technique that involves layering ingredients with a creamy béchamel sauce, often finished with a delightful crispy topping. The result is a dish that is rich, comforting, and deeply satisfying. It's a technique that has been cherished for generations and continues to be a beloved choice for cold winter nights.
The ingredients that make magic:
To embark on your culinary journey, gather these key ingredients:
Winter Squash: The heart and soul of this dish, winter squash adds a robust, nutty flavor that complements the potatoes beautifully. Varieties like butternut or acorn work wonderfully.
Potatoes: The humble potato lends a comforting starchiness to the dish, creating a harmonious balance with the squash.
Creamy Béchamel Sauce: This rich sauce is the glue that holds everything together. A blend of butter, flour, and milk or cream, seasoned with a touch of nutmeg and a hint of garlic, transforms the dish into a creamy dream.
Gruyère & Parmesan Cheese: A classic choice for au gratin dishes, Gruyère cheese adds a nutty and slightly sweet flavor that enhances the overall richness.
the method:
Now, let's explore the method of crafting this heartwarming dish:
Step One: Begin by prepping your winter squash and potatoes. Slice them thinly to ensure even cooking.
Step Two: In a buttered baking dish, start layering. First, arrange a layer of winter squash slices, followed by a layer of potato slices. Pour a generous amount of the cream over these layers, followed by a sprinkle of Gruyère cheese. Repeat until your dish is filled, finishing with a layer of cheese.
Step Three: Next, cover the dish with a lid or a piece of greased foil. Pop your creation into the ovenand let it bake to perfection, removing the cover after about 40 minutes and continuing to bake to brown the cheeses. The aroma that fills your kitchen will be nothing short of enchanting.
final thoughts:
Au Gratin Winter Squash & Potatoes is a delightful symphony of flavors and textures, a warm hug in the form of a dish. The tender winter squash, creamy potatoes, and that golden, cheesy, and crunchy topping make it an exquisite choice for cold winter nights. It's the perfect way to celebrate the flavors of the season and gather around the table with loved ones.
So, why not embrace the autumn chill with this heartwarming au gratin? It's a dish that's sure to become a cherished part of your fall and winter culinary traditions. Share is alongside our recipe for Sage Spiced Meatloaf.
Wishing you warmth and comfort this fall, Dear Reader!
xoxo Kayla
Au Gratin Winter Squash & Potatoes
Ingredients
- 1 lb (454 g) butternut or acorn squash, sliced thinly (about 1/8-inch)
- 1 1/2 lbs (680 g) potatoes, peeled and sliced thinly (about 1/8-inch)
- 1 large onion, sliced thinly
- 3 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 tsp nutmeg
- 6 tbsp (87 g) salted butter, sliced
- 1 cup (112 g) gruyere cheese
- 1/2 cup (50 g) parmesan cheese
- 2 cups (480 ml) half and half or milk
Instructions
- Preheat your oven to 375° F (191° C). With 1 tbsp (14.5 g) of the butter, rub down a 12-inch (30-cm) round pan or 9 x 9-inch (23-cm) baking pan.
- Begin layering about 1/3 of the slices of squash and potatoes in concentric circles or lines, depending on your style of dish. Then, layer on about 1/3 of the onions and a large pinch of the minced garlic. Season with about 1/2 tsp of the salt and 1/4 tsp of the pepper. Layer on about 1/3 of the sliced butter and 1/3 cup (38 g) of the gruyere cheese.
- Repeat these layers two more times. Then, top the final layer with the parmesan cheese. Pour the half and half or milk over the top of the potatoes and squash.
- Spray a piece of foil with cooking spray and cover the pan, or else use the pan's lid to cover the dish. Bake the dish for about 40 to 45 minutes. Then, remove the lid or foil and bake for another 25 to 30 minutes or until the cheese is golden brown and the liquid has evaporated.
- Allow the dish to rest for at least 15 to 20 minutes before serving.
