Comforting Winter Casserole with Butternut Squash, Potatoes, and Cheese - photo 1
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Comforting Winter Casserole with Butternut Squash, Potatoes, and Cheese

Pikantne I don't know Main dishes 90 min Medium 16 wyświetleń ~34.59 PLN - (0)
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Description

Creamy, warming casserole that combines sweet butternut squash with delicate potatoes and melting cheese — the perfect comfort food for a winter day. This dish is inspired by a classic gratin, enriched with sautéed onions and the aroma of thyme and nutmeg. You can add crunchy pieces of smoked bacon for a contrast in textures or serve it vegetarian without meat. Serve as a main dish with a simple green salad or tangy pickled cucumber. Visually stunning with layers of orange and white slices and a golden, slightly browned cheese crust.

Ingredients (16)

Servings:
4
  • butternut squash 800 g
  • Potato 5.3 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • 18% cream 200 ml
  • 2% Milk 100 ml
  • Yellow cheese (e.g. gruyère) 150 g
  • Parmesan 50 g
  • Butter 30 g
  • Olive oil 15 ml
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Ground nutmeg 1 łyżeczka
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Smoked bacon 150 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~34.59 PLN (8.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 200°C (top-bottom). Prepare a rectangular baking dish measuring about 24x20 cm (or about 2 liters). Take out all the ingredients, rinse the potatoes and pumpkin if needed, and prepare a cutting board and a sharp knife or mandoline.

If using a convection oven, reduce the temperature by 15-20°C. The best dish is ceramic or heat-resistant glass; metal will brown the bottom faster. If you don't have a mandoline, slice the pieces thinly on a cutting board.

Preparing the vegetables

2

Peel the butternut squash: cut it in half, scoop out the seeds with a spoon, peel the skin with a kitchen knife, and cut the flesh into slices 3-4 mm thick. Peel the potatoes and slice them into pieces 2-3 mm thick (important: the potato slices should be slightly thinner than the squash so they bake evenly). Peel the onion and slice it into thin half-rings. Crush or finely chop the garlic.

Ingredients: butternut squash, Potato, Onion, Garlic
It's best to use a mandoline set to 2-3 mm for even slices; if you're cutting by hand, ensure a consistent thickness so the vegetables bake evenly. Be careful when cutting the pumpkin - its skin is tougher.

Sautéing

3

In a large skillet, heat the butter and oil over medium heat. Add the chopped onion and sauté for 6-8 minutes, stirring occasionally, until it becomes soft, translucent, and starts to lightly brown at the edges. Add the garlic and sauté for an additional 30-45 seconds, just until fragrant — the garlic should not burn.

Ingredients: Butter, Olive oil, Onion, Garlic
Use a pan with a diameter of 24-28 cm. If the onion browns too quickly, reduce the heat — you want to sauté it, not burn it. The sautéed onion will add sweetness and depth of flavor to the casserole.

Cream sauce

4

In a medium bowl, combine 18% cream and 2% milk. Add dried thyme, nutmeg, 3 g of salt (from 4 g), and 1 g of pepper (from 2 g). Whisk together until combined. Taste (a small amount) and adjust seasoning — remember that the cheese and any bacon will be salty, so don't oversalt.

Ingredients: 18% cream, 2% Milk, Dried thyme, Ground nutmeg, Salt, Black pepper
Use a metal or glass bowl. If you want a smooth sauce, gently heat the mixture (to warm) and mix well; do not boil. Adding most of the cheese to the sauce will make it creamier — we will leave some cheese for the top.

Assembly of the casserole

5

Grease the bottom and sides of the dish with 10 g of butter. Layer the ingredients: place a thin layer of potatoes on the bottom (covering about 1/3 of the height), then a thin layer of pumpkin slices, sprinkle with a bit of sautéed onion, and top with ⅓ of the grated yellow cheese. Continue layering (potato → pumpkin → onion → cheese) until all ingredients are used up, finishing with a layer of pumpkin/potato. Pour the cream sauce evenly so that it does not completely cover the layers but fills the spaces well. Sprinkle the top with the remaining grated cheese and parmesan.

Ingredients: Butter, Potato, butternut squash, Onion, Yellow cheese (e.g. gruyère), Parmesan, 18% cream, 2% Milk
Use a lightly pressed hand or a flat spatula to ensure the layers stick well — but do not crush the vegetables. If the vegetables stick out above the edges of the dish, gently fold them over. Leave about 5-7 mm of free space from the edge of the dish to prevent the sauce from overflowing.

Baking

6

Cover the dish with aluminum foil or a lid and place it in the preheated oven. Bake for 30 minutes covered, then remove the foil and bake for another 25-30 minutes until the top is golden, the cheese is browned, and the sauce is bubbling. Check carefully with a fork: the vegetables are done when the fork easily goes in (after piercing, it should pass through the slice without resistance).

Ingredients: Yellow cheese (e.g. gruyère), Parmesan, 18% cream, 2% Milk
Use the convection setting with caution (if using) – there is a risk of over-browning the top. If the top is browning too quickly, cover it loosely with foil. Baking time may vary depending on the thickness of the slices and the type of dish.

Additional step (optional)

7

If you are using bacon: cut the bacon into cubes and fry in a dry pan over medium heat for 6-8 minutes until crispy. Drain on paper towels and sprinkle over the casserole 5 minutes before the end of baking or immediately after removing it from the oven.

Ingredients: Smoked bacon
Use a cast iron or non-stick pan. Do not discard the fat after frying — you can use a teaspoon to sauté the onion in step 3 to add extra flavor (if you are skipping the butter).

Resting and Serving

8

After removing the casserole, let the dish sit for 10-15 minutes – the sauce will thicken slightly, and the portions will be easier to cut. Sprinkle with fresh, finely chopped parsley just before serving. When cutting, use a wide spatula to lift a solid piece from the dish.

Ingredients: Parsley
Resting is key — cutting too early will cause the sauce to spill and the portions to fall apart. Use a wide spoon with a flat bottom for serving.

Serving

9

Serve the casserole as a main dish with a light arugula salad and balsamic vinegar or as a side to roasted meat. On the plate, arrange a portion, add a few parsley leaves, and optionally drizzle with olive oil.

Serve warm. Use warm plates if serving in a cool room — this will prolong the pleasant warmth of the dish.

Fun Fact

💡

Butternut squash originates from North America and has gained popularity in kitchens around the world due to its sweet flavor and creamy texture after cooking. Gratin, of which this casserole is a variation, has roots in French cuisine.

Best for

kolacja zimowa spotkanie przy kominku świąteczny obiad w małym gronie

Tips

🍽️ Serving

Serve with a simple, slightly tangy salad (arugula + balsamic vinegar) or with pickled cucumber to balance the creaminess. For added texture contrast, sprinkle each serving with a few crunchy pumpkin seeds or toasted walnuts (optional).

🥡 Storage

Store in the refrigerator in a closed container for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes or in the microwave on medium power until hot. Avoid long storage with added fresh herbs — it's better to add them before serving.

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