Butternut Squash, Potato & Sage Gratin
Servings
6
to 8 servingsPreparation
25
minutesCooking time
50
minutesTotal
1:15
The side dish that’s gonna steal the show at your next dinner! You know, the kind of dish everyone asks for the recipe after the very first bite? Plus, it’s made 100% with Aliments du Québec products — we love that!
Ingredients
Unsalted butter, for greasing the dish
3–4 white potatoes, thinly sliced
1 medium butternut squash, thinly sliced
1 cup heavy cream (35%)
½ cup milk
2 garlic cloves, minced
½ tsp onion powder
½ tsp salt
Black pepper, to taste
1 ½ cups shredded cheese (a mix of sharp cheddar and Swiss)
About 10 sage leaves
2 tbsp olive oil
Freshly ground black pepper
Steps
- Butter an 8-inch baking dish or cast-iron skillet.
- Preheat the oven to 375°F and position the rack in the center.
- In a bowl or measuring cup, whisk together the cream, milk, garlic, onion powder, salt, and pepper to taste.
- Assemble the gratin: Layer potatoes first, season with salt and pepper, and pour in ¼ of the cream mixture. Add a layer of squash, season, and pour another ¼ of the cream mixture. Repeat with another potato layer, then a squash layer, pouring the remaining cream mixture after each step.
- Top with shredded cheese and cover with aluminum foil.
- Bake for 30 minutes.
- Remove the foil, increase the oven temperature to 400°F, and bake for another 25 minutes, until the top is lightly golden.
- In a small skillet, heat the olive oil, add the sage leaves, and fry for 20–30 seconds. Transfer to parchment paper to drain.
- Let the gratin rest for a few minutes. Garnish with fried sage and freshly ground black pepper before serving.
