This Potato Gratin is one you’ll want to keep in your back pocket, boos! Creamy layers of Yukon gold potatoes and my secret ingredient …. butternut squash (I know it’s not traditional, but once you go squash in your potato gratin, you never go back!). And that parmesan cheese on top? Oh doll, it takes it to a whole new level of yum. You’ll be scraping the dish clean!
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Let me tell you, this isn’t your grandma’s potato gratin—it’s got a twist that’ll make everyone at the table do a double-take. That butternut squash brings this sweetness that balances out all that creamy, savory goodness, and the soy sauce? Trust me, it’s that umami kick you never knew you needed. Each bite is like a flavor explosion—rich, comforting, and just a little unexpected (much like me!).
So, if you’re looking to impress, or want something to make your Sunday dinners feel a little extra special, this Potato Gratin is it. Get ready to have everyone scraping their plates and begging for the recipe, boo. This dish is a keeper!
The Lowdown on This Potato and Squash Gratin
Cuisine Inspiration: Comfort Food
Primary Cooking Method: Baking
Dietary Info: Vegetarian-Friendly, Gluten-Free Option
Key Flavor: Creamy, Savory with a Hint of Sweetness from the Squash
Skill Level: Intermediate
Easy Prep
You only need a few basic ingredients like potatoes, squash, cream, and parmesan to get this dish going. A little peeling and slicing with a mandoline, and you’re already halfway there.
Feeds a Crowd
Whether you’re cooking for family or having a few friends over, this gratin can feed everyone with no problem. It’s filling, hearty, and makes enough to go around.
Creamy Texture
Every forkful is pure comfort, boos. The potatoes and squash soak up that rich sauce, making every bite velvety and smooth. It’s not too heavy tho, it’s just… Perfect!
Ingredients you’ll need to make Potato and Squash Gratin
- Butter: Gotta have that butter, y’all! It’s gonna keep everything rich and flavorful.
- Yukon Gold Potatoes: These are creamy and tender, ideal for layering.
- Butternut Squash: Brings a touch of sweetness and that pretty pop of color.
- Heavy Cream: This is where all that dreamy creaminess comes from, boos. You could use half-and-half, but heavy cream makes it rich like no other.
- Honey: Brings a sweet balance to the savory flavors.
- Soy Sauce: It adds a deep, savory, umami flavor. SO good, y’all.
- Egg Yolks: These help thicken the sauce and add extra richness. Can’t skip these!
- Parmesan Cheese: That golden, crispy topping that makes this potato and squash bake sing.
How to make a Potato Gratin
What to serve with potato and squash bake
- Holiday Classics: You can’t go wrong with the OGs at the holiday table. Pair this gratin with prime rib, fried turkey, cider herb spiced cornish hens, or even a savory oyster dressing.
- Get Your Greens: Balance out your savory potato and squash casserole with something fresh. A crisp cucumber and onion salad or a refreshing harvest fall salad.
- Bread Game Strong: You’ll want something to soak up all that sauce boo! garlic bread, Jiffy cornbread, or cheddar and rosemary dinner rolls.
- Finish Strong with Dessert: After that creamy goodness, you deserve a little sweet treat. Go for a cranberry bundt cake, a chess pie, or keep it light with some lemonade sorbet.
Recipe Substitutions
- Potatoes: If you don’t have Yukon golds, you can easily swap them for russets or even red potatoes.
- Butternut Squash: Try using acorn squash or sweet potatoes instead. Acorn squash has a slightly nuttier flavor, and sweet potatoes will bring in a little extra sweetness.
- Heavy Cream: Use half-and-half or whole milk. Just know it won’t be quite as rich, but still creamy.
- Cheese: Pecorino romano or even a sharp cheddar will bring some new flavors to the potato and squash gratin.
Recipe Variations and Additions
- Add More Veggies: Toss in some sautéed spinach or kale between the layers for extra green goodness. Roasted red peppers are also a great addition (my fave one!).
- Meaty Additions: If you wanna make this gratin a bit heartier, add some crispy bacon or bits of pancetta between the layers.
- Herb it Up: Sprinkle in some fresh thyme or rosemary between the layers. Both pair perfectly with the creamy sauce.
- Spicy Kick: Sprinkle in some crushed red pepper flakes or a bit of cayenne pepper into the cream mixture.
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Expert Tips and Tricks for making the best potato gratin recipe
- Pat Them Dry: After slicing the potatoes and squash, pat them dry with a towel before layering. Excess moisture can mess with the texture and make it watery.
- Layer Like a Pro: Take your time with those layers, boos! Overlap the potato and squash slices slightly so they stay stacked and don’t slip apart when you slice into it.
- Let That Sauce Simmer: Don’t rush the sauce! Let it reduce and thicken for the full 30 minutes. That’s how you’ll get a deep, rich flavor.
- Broil with Caution: When you switch to broil, keep an eye on it. That cheese can go from golden and bubbly to burnt REAL quick.
How to store & reheat Potato and Squash Gratin
You can pop the leftovers into an airtight container and store them in the fridge. If you wanna keep it in the original baking dish, just wrap it tightly with plastic wrap or foil.
You can reheat the whole thing in the oven at 350ºF until warmed through, or pop individual servings in the microwave for a quick fix. Just a heads-up though, the microwave won’t give you that crispy top like the oven does.
How long will Potato and Squash Gratin last in the fridge?
This potato and squash bake will stay fresh in the fridge for up to 4 days, if it even lasts that long without folks sneaking bites every time they pass the fridge!
Can I freeze potato and squash casserole?
Fo sure boo! Let the gratin cool completely, then wrap it tightly in plastic wrap and foil before sticking it in the freezer. It’ll stay fresh for up to 3 months.
Frequently asked questions
Yup! You can prep the entire dish, cover it, and store it in the fridge for up to a day before baking. When you’re ready to serve, just pop it in the oven as usual.
It’s not a must, but it makes your life sooo much easier. If you don’t have one, a sharp knife and some patience will get the job done!
You can still get a golden top by cranking up the oven to 425°F for the last 5-10 minutes of baking.
Whether you’re looking to jazz up your holiday table or just want to treat yourself to something extra special, this Potato and Squash Gratin has got your back! It’s rich, it’s savory, and most importantly, it’s easy to make. So grab a fork and let’s dive in boos!
More Potato Recipes
- Smashed Potatoes
- Twice Baked Potatoes
- Scalloped Potatoes
- Roasted Fingerling Potatoes
- Southern Smothered Potatoes
- Potato Rolls
Potato Gratin
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Equipment
- 8×8 square baking pan
- peeler
Ingredients
- 2 tablespoons unsalted butter plus more for greasing
- 3 Yukon gold potatoes
- ½ butternut squash
- 1½ cups heavy cream
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 large egg yolks
- ½ cup parmesan cheese grated
Instructions
- Preheat the oven to 350ºF. Grease the inside of an 8 × 8-inch baking dish with butter.
- Wash and peel the potatoes, reserving the peels. Set aside.
- Wash the squash. Remove and discard 1 inch off the top and the bottom. Using a vegetable peeler, and working away from yourself, peel the squash until you reach the deep-orange flesh. Remove and discard the seeds, but reserve the peels. Set aside.
- Fill a large bowl with cold water and set nearby. Using a mandoline slicer, slice the potatoes and squash paper thin, then transfer the slices to the bowl of water.
- In a large pot, heat the cream, honey, soy sauce, and reserved squash and potato peels over medium heat and cook until the liquid has reduced by ⅓, about 30 minutes. Add the butter. Pour the mixture into a blender and blend until smooth.
- In a bowl large enough to hold the cream mixture, place the egg yolks. Whisk the yolks continuously while slowly pouring the warm liquid into the bowl. The goal is to temper, not cook, the eggs.
- In the prepared baking dish, place the potatoes and squash in alternating layers (potato, then squash, then potato, and so on), slightly overlapping each layer. Once a layer is finished, add just enough of the cream mixture to cover the vegetables. Repeat this process until all of the vegetables are used. Place the baking dish on top of a baking sheet to catch drips. Cover the baking dish with aluminum foil and bake for about 45 minutes to 1 hour. Remove from the oven, remove the foil, and top with the parmesan cheese. Change the oven setting to broil. Cook under the broiler for another 5 to 7 minutes, until the cheese is browned on top.
- Remove from the oven. Let the gratin rest for about 15 minutes before serving.
Notes
- Pat Them Dry: After slicing the potatoes and squash, pat them dry with a towel before layering. Excess moisture can mess with the texture and make it watery.
- Layer Like a Pro: Take your time with those layers, boos! Overlap the potato and squash slices slightly so they stay stacked and don’t slip apart when you slice into it.
- Let That Sauce Simmer: Don’t rush the sauce! Let it reduce and thicken for the full 30 minutes. That’s how you’ll get a deep, rich flavor.
- Broil with Caution: When you switch to broil, keep an eye on it. That cheese can go from golden and bubbly to burnt REAL quick.
Nutrition
Reprinted with permission from New Prairie Kitchen by Summer Miller, Agate Midway, 2015.
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Hi Jocelyn,
I am a new subscriber and made this dish last night. My husband doesn’t like squash, so i didn’t tell him what was in the dish, he thought it was potatoes :). He almost eat the whole dish. Thanks. Soooo good.