Butternut Squash and Potato Au Gratin

26 Nov

I am seriously in love with butternut squash. I keep trying to find new recipes that allow me to cook this squash in different ways. The other day, I stumbled across this recipe. Like always, I wanted to make it but didn’t have the exact ingredients so my version is slightly different….but oh.so.delicious.

My ingredient list:

– 1 small butternut squash, sliced thinly
– 4 small red potatoes, sliced thinly
– Ridiculous amounts of Gorgonzola cheese
– Olive oil, salt, pepper
– 1/4 c. whole milk
– A handful (or two) of Parmesan cheese
– Chopped flat-leaf parsley


1. Preheat oven to 350°F. Spray your casserole dish with olive oil or PAM.

2. Have your boyfriend use a mandolin (they are dangerous for someone as clumsy as me) and slice the squash and the potatoes as thinly as possible. The thinner they are, the faster they will cook. Toss the sliced vegetables with some olive oil, salt, and pepper.

3. Due to the fact that the squash slices came out a little thicker than the potato slices, I had to make some adjustments about how I distributed them into the dish. I decided to do one layer of the butternut squash, then the potatoes, and then the top layer as the squash again. The potatoes were in the center because they were going to cook faster than the bottom and top layers.

As you lay out each layer, season with salt and pepper and a good dose of the Gorgonzola cheese. Repeat this with each layer — veggies, s&p, cheese.

4. Pour the milk over the entire dish and the top with the Parmesan cheese.

5. Cover the dish with aluminum foil and bake for about 30 minutes. At the end of the thirty minutes, remove the foil and increase temperature to 400 degrees and bake for about 15 more minutes until the top is nice and crispy.

(Ignore the shadows of my hand in that picture)

And see those crispy edges? Boyfriend LOVES them. He kept peeling the off and eating them as I was serving our plates. When I packed his lunch for the next day, I scraped all the sides and gave it to him. Sounds gross. He loves it.

6. Top with chopped parsley leaves and enjoy! I served mine with a simple chicken breast, broccoli, and cucumber salad.

The Boyfriend Rates It:5
This dish is absolutely delicious! The sweetness of the butternut squash went perfectly with the tangy-ness of the Gorgonzola, and who doesnt like potatoes. Ladies definitely make this for the guy in your life if you want to reward him with a great tasting dish 🙂


One Response to “Butternut Squash and Potato Au Gratin”


  1. Butternut Squash Mash | Mexicanese - March 18, 2013

    […] soup out of it, simply roasted it with olive oil, salt, and pepper, butternut squash risotto, au gratin, and this – butternut squash mash. Butternut squash mash is a great replacement for its high […]

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