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Squash Gruyère Gratin Recipe
Ash Tyrrell

Squash Gruyère Gratin Recipe

I recently made this squash Gruyère gratin, and honestly, it turned out better than I expected. The creamy layers, nutty cheese, and tender squash created the perfect comfort dish. I love how simple ingredients transform into something so rich and elegant. It’s the kind of recipe I’d proudly serve at a dinner party or enjoy on a cozy night in.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 medium delicata squash sliced into thin rounds – keep the skin on; it softens beautifully when baked
  • 1 cup Gruyère cheese freshly grated – always grate fresh for better melting and flavor
  • ½ cup heavy cream – adds richness and helps create a silky texture
  • ¼ cup whole milk – balances the cream without making it too heavy
  • 2 cloves garlic minced – enhances the overall savory flavor
  • 1 tablespoon butter – for greasing the baking dish and adding richness
  • ½ teaspoon salt – adjust to taste
  • ¼ teaspoon black pepper – adds a mild kick
  • ¼ teaspoon nutmeg – optional but it complements the cheese perfectly
  • 2 tablespoons fresh thyme chopped – gives a fresh, earthy aroma

Method
 

  1. Start by washing the squash thoroughly and slicing it into thin, even rounds. I like keeping the skin on because it becomes tender when baked. Removing seeds is important to ensure a smooth texture in every bite.
  2. In a mixing bowl, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Stir everything well so the flavors blend nicely. This mixture is what gives the gratin its creamy and rich consistency.
  3. Grease your baking dish with butter, then start layering squash slices evenly. Sprinkle some Gruyère cheese and thyme between each layer. Repeat until all ingredients are used, finishing with a generous cheese layer on top.
  4. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Then remove the foil and bake for another 10–15 minutes. This helps the top turn golden and bubbly.
  5. Once baked, let the gratin rest for 5–10 minutes before serving. This allows the layers to set properly. I find that this step really improves the texture and makes it easier to serve.

Notes

  • I always slice the squash as evenly as possible so it cooks uniformly
  • Freshly grated cheese melts much better than pre-shredded
  • I like adding a pinch of nutmeg—it really enhances the creamy flavor
  • Letting the gratin rest before serving helps it hold its shape
  • Sometimes I broil it for 2–3 minutes at the end for an extra crispy top