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Squash Gruyère Gratin Recipe
Ben Carraoli

Squash Gruyère Gratin Recipe

I recently made this Squash Gruyère Gratin, and honestly, it felt like the ultimate comfort dish straight from my oven. I love how the creamy layers of squash melt perfectly with the rich, nutty cheese. The aroma alone made my kitchen feel warm and inviting. It’s one of those recipes I keep coming back to when I want something cozy yet elegant
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 medium delicata squash thinly sliced – no need to peel, the skin softens beautifully
  • 1 cup Gruyère cheese freshly grated – gives a nutty, creamy flavor; always grate fresh for best melt
  • ½ cup heavy cream – adds richness and creates that silky texture
  • ¼ cup whole milk – balances the cream without making it too heavy
  • 2 cloves garlic minced – enhances the savory depth
  • 1 tablespoon butter – for greasing and flavor
  • ½ teaspoon salt – enhances all the flavors
  • ¼ teaspoon black pepper – adds mild heat
  • ¼ teaspoon nutmeg – a small pinch gives a warm subtle aroma
  • 2 tablespoons grated Parmesan cheese – creates a golden crust on top
  • Fresh thyme optional – adds a fresh, herby finish

Method
 

  1. Start by washing the squash thoroughly and slicing it into thin rounds. I like keeping the slices uniform so they cook evenly. Remove the seeds from the center for a cleaner texture.
  2. In a bowl, mix the heavy cream, milk, garlic, salt, pepper, and nutmeg. Stir everything well until fully combined. This mixture will soak into the squash layers beautifully.
  3. Grease your baking dish with butter and begin layering the squash slices. Add a sprinkle of Gruyère between each layer for even flavor. Repeat until everything is used up.
  4. Pour the cream mixture evenly over the layered squash. Finish by topping with remaining Gruyère and Parmesan cheese. This helps create that golden, crispy top.
  5. Place the dish in a preheated oven at 375°F (190°C). Bake until the squash is tender and the top is bubbly and golden brown. Let it rest for a few minutes before serving.

Notes

  • I always slice the squash thinly so it cooks faster and evenly
  • I prefer freshly grated cheese because it melts smoother and tastes better
  • Letting the gratin rest after baking helps it set perfectly
  • I sometimes broil it for 2–3 minutes at the end for an extra crispy top
  • Adding a little thyme makes the flavor more aromatic and fresh