Delicata Squash Gruyère Gratin
This gratin is an indulgence. The sweet, creamy delicata squash melts into the creamy, nutty backdrop of Gruyère cheese punctuated by hints of fresh thyme. A delicious, satisfying, comforting side dish that would be a perfect addition to the Thanksgiving table.
Ingredients
- 2 Large Delicata Squash Cut Into Half Rings
- 2 1/2 Cups Heavy Cream
- 4-5 Cloves Garlic
- 2 Shallots Quartered Lengthwise
- 1 Tbsp. Butter
- 1/2 Cup Gruyere Cheese Grated
- 2 Handfulls Grated Parmesan Cheese
- 1/4 Tsp. Ground Nutmeg
- 2-3 Sprigs Fresh Thyme
- 4-6 Leaves Fresh Sage Slivered
- 1 Tbsp. Sea Salt
- 1 Tsp. Fresh Ground Black Pepper
Instructions
- Preheat the oven to 325°. Cut 1 garlic clove in half and rub the inside of a shallow baking dish with the cut sides. Smear butter all over inside of dish. Set aside.
- Prepare the delicata squash. Wash the delicata squash, cut them into 1/2 inch rounds, and remove the seeds. Slice these in half, so you have half circles (like Delicata rainbows).
- Prepare the cream sauce for the gratin. In a small saucepan, bring the shallots, cream, nutmeg, salt, pepper, fresh thyme, sage, and remaining garlic cloves to a slow simmer over low heat; cook the mixture until the shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer the mixture to a blender and blend until smooth.
- Assemble the gratin and bake. I used an oval baking dish and tightly bunched the delicata squash slices in bundles upright to expose the rind for visual appeal, but they can be laid down and overlapped, or layered, whichever you prefer. Put them in as tightly as possible as they will fall slightly when they are cooked. I placed them in a crisscross pattern for visual appeal. Once the squash is in the dish, tuck in the sage leaves and pour the cream mixture over the the top, leaving some squash exposed. Make sure to not fill to the rim, as the gratin will bubble and boil over in the oven if you do. Cover with foil and bake until the squash has softened and is creamy - about 60 minutes.
- Top with cheese and broil. Heat the broiler in your oven. Remove the foil and top the gratin with the cheeses. Place the dish on the top rack of the oven and broil until the top of the gratin has turned a golden brown. Keep your eye on it so that it does not burn.
- Remove from the oven and serve. Bring the dish directly to the table, bubbling and cheesy. Gratins are best served hot.
Notes
This gratin keeps and reheats well, great for Thanksgiving leftovers.
Other types of winter squash can be used, but for a low carb, keto diet, delicata is best.