Cheesy squash gratin recipe

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This tasty cheesy bake is made with butternut squash and potatoes. The hearty gratin is very easy to make and is ideal when the weather is getting colder This can be served as a side dish or on its own.

  • healthy
Serves4
Preparation Time25 mins
Cooking Time1 hours
Total Time1 hours 25 mins
Nutrition Per PortionRDA
Calories433 Kcal22%
Fat26 g37%
Saturated Fat16 g80%

This tasty, cheesy bake is made with butternut squash and potatoes. The hearty gratin is very easy to make and is ideal when the weather is getting colder

Ingredients

  • 500g (1lb) potatoes, peeled and thinly sliced
  • Salt and freshly ground black pepper
  • 2 red onions, peeled and thinly sliced
  • 60g (2oz) butter, diced
  • 500g (1lb) squash, peeled, deseeded and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 150g (5oz) raclette cheese slices
  • 200ml (7fl oz) hot vegetable stock
  • 2 tbss chopped fresh parsley

WEIGHT CONVERTER

grams
to
cups

1.25 litre (2 pint)

Method

  1. Set the oven to Gas Mark 4 or 180°C. Arrange a layer of potatoes in the dish, season and top with a few slices of red onion and knobs of butter.
  2. Cover with a layer of squash slices, season, sprinkle with some garlic and repeat the potato layer.
  3. Top with a layer of squash, interleaved with the raclette cheese and finished with the onion and butter.
  4. Pour over the vegetable stock. Cover and bake for 1 hour, uncover and cook for 30 mins or more, until the potatoes are tender and the top is golden. Sprinkle with parsley to serve.
Top Tip for making Cheesy squash gratin

If you can’t find raclette slices, use Emmental or Gruyère cheese instead.