Recipes › Hubbard Squash (Pumpkin) › Hubbard and Potato Gratin
Hubbard and Potato Gratin
Layers of thinly sliced hubbard squash and Yukon Gold potatoes baked in a garlicky cream with Gruyère and Parmesan makes a rich, golden gratin that is more interesting than a classic potato dauphinoise and more substantial than a pure squash dish. This is a hearty side for roast chicken or pork.
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Ingredients
- 1½ lbs hubbard squash, peeled, seeded, thinly sliced (about 0.125-inch) on a mandoline
- 1½ lbs Yukon Gold potatoes, peeled and thinly sliced (about 0.125-inch) on a mandoline
- 1½ cups heavy cream
- ½ cup whole milk
- 4 cloves garlic, minced
- 1½ cups Gruyère cheese, shreddedSwiss cheese
- ⅓ cup Parmesan cheese, grated
- 1 tbsp fresh thyme, leaves only
- 1 tbsp unsalted butter, for the dish
- 1½ tsp salt
- ½ tsp black pepper
- 0.13 tsp ground nutmeg
Contains: milk.
Method
- Preheat oven to 375°F. Butter a 9x13-inch baking dish. In a bowl, whisk together cream, milk, garlic, salt, pepper, and nutmeg.About 5 min
- Layer half the potato slices in overlapping rows in the dish. Add a layer of half the squash slices on top. Season lightly with salt and scatter half the thyme and a third of the Gruyère. Repeat the layers with remaining potato and squash. Scatter remaining thyme.About 20 min
- Pour the cream mixture evenly over the layers, pressing gently so the vegetables absorb it. Top with remaining Gruyère and all the Parmesan. Cover tightly with foil.About 5 min
- Bake covered for 45 minutes. Remove foil and bake 20 minutes more until the top is deep golden brown and a knife meets no resistance through all layers. Rest 10 minutes before serving.About 65 min
Tips
- Uniform, thin slices are essential for even cooking — a mandoline is well worth using here.
- Press down on the layers before baking so the cream saturates every level.
- This gratin is much easier to cut cleanly after resting for at least 10 minutes.
Ring the changes
- Add a layer of caramelized onions between the potato and squash layers.
- Substitute half the Gruyère with sharp white cheddar for an American twist.
Keeping it
Keeps in the fridge for 4 days. Reheat covered at 350°F for 20 minutes or microwave individual portions.
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More from the same crop
Pillowy homemade gnocchi made with roasted Hubbard squash instead of potato — denser, sweeter, and more complex in flavor. Served in a sage brown butter with Parmesan, these are some of the most satisfying pasta you can make at home. Worth every minute of the effort.
1 h 5 min · challenging · Hubbard Squash (Pumpkin)Roasted hubbard squash pureed with warm spices, brown sugar, and cream makes a smooth, deeply flavored pie filling that many prefer over the traditional pumpkin version. The hubbard's denser, richer flesh gives the pie a more intense squash flavor and a beautifully thick custard texture.
1 h 45 min · medium · Hubbard Squash (Pumpkin)
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