Sweet Potato And Butternut Gratin Recipe

A creamy, dreamy gratin featuring the sweetness of sweet potatoes and butternut squash, the salty crunch of pancetta, and a luxurious Gruyère topping. This elegant side dish (or hearty vegetarian main!) is perfect for Thanksgiving, holiday gatherings, or a special weeknight dinner. Inspired by Cooking Light, but with a flavorful twist!

Prep Time 20 mins
Cook Time 35 mins
Calories 215.4 kcal
Protein 17g
Rating 4.0 (1 Reviews)
Sweet Potato And Butternut Gratin 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato And Butternut Gratin

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How to Make Sweet Potato And Butternut Gratin

  1. Preheat oven to 375°F (190°C).
  2. Melt 2 tablespoons butter in a medium saucepan over medium-high heat.
  3. Add 4 ounces pancetta, diced, and cook for 1 minute until lightly browned.
  4. Add 2 shallots, finely chopped, and 2 cloves garlic, minced. Cook for 2 minutes, stirring constantly.
  5. Whisk in 1 ounce all-purpose flour and cook for 2 minutes, stirring constantly.
  6. Stir in 1 teaspoon fresh thyme leaves.
  7. Gradually whisk in 2 cups whole milk until smooth and slightly thickened.
  8. Stir in 1/2 cup grated Parmigiano-Reggiano cheese. Cook for 3 minutes, or until cheese is melted.
  9. Season with salt and pepper to taste. Remove from heat.
  10. While the sauce simmers, cook 1 pound baking potatoes, peeled and cubed, in boiling salted water for 4 minutes, or until almost tender. Remove with a slotted spoon.
  11. Cook 1 pound sweet potatoes, peeled and cubed, in boiling salted water for 4 minutes, or until almost tender. Remove with a slotted spoon.
  12. Cook 1 pound butternut squash, peeled, seeded, and cubed, in boiling salted water for 4 minutes, or until almost tender. Drain all vegetables well.
  13. Toss the cooked potatoes, sweet potatoes, and butternut squash with 1 tablespoon all-purpose flour.
  14. Arrange potatoes and squash in alternating layers in a greased 11x7-inch baking dish.
  15. Pour the cheese sauce evenly over the vegetables.
  16. Top with 1/2 cup grated Gruyère cheese.
  17. Bake for 40 minutes, or until bubbly and golden brown.
  18. Preheat broiler.
  19. Broil for 3 minutes, or until the top is golden brown and slightly crisp.
  20. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

21g

Fat

23g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European French The Americas American Healthy Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Yams Sweet Potatoes Side Dishes Potatoes Vegetables Fall Winter Seasonal Comfort Food Squash Taste Mood