Butternut Squash + Sweet Potato Gratin
My husband’s grandmother makes a mean potato gratin. It’s a dish that is synonymous with Thanksgiving in his mind.
So this year, as we were booking tickets to visit my family in Tucson for the holiday, it was one of the first things he asked about – “Please tell me there’s going to be potato gratin,” he implored.
Hesitantly, I informed him that my family usually makes candied sweet potatoes instead of gratin. The disappointment in his face was unmistakable. “Don’t worry I responded, I’ll come up with something that will make everyone happy.”
Sweet potato gratin – a perfect solution to please all parties. The creamy comfort of gratin combined with caramelized sweet potatoes. Everybody wins.
And because the rd-to-be in me can’t help but up the nutrient ante of every meal I create, I tweaked a few key elements to make this dish extra nutritious.
Low-fat organic milk from Clover Organic Farms replaces the half and half found in traditional potato gratin recipes, while part-skim cheese adds flavor with reduced saturated fat.
Butternut squash is an excellent source of vitamin A, vitamin C, and phytonutrients called carotenoids, which are antioxidants that may reduce the incidence of cardiovascular disease and some cancers.
Combining the squash and sweet potato with dairy, and cooking it, is a strategic move. Fat helps improve the bioavailability of carotenoids.
With eight simple ingredients, this butternut squash and sweet potato gratin is the perfect healthy holiday dish that still invokes those nostalgic feelings of Thanksgiving past.
Watch the video to see how it’s made and print out the recipe below for full instructions.
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- 1 ½ medium sweet potatoes
- 1 cup butternut squash
- 1 tablespoon fresh rosemary, minced
- ½ cup part-skim shredded mild cheddar, gruyere, or fontina cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Clover Organic Farms 2% milk
- ¼ cup shredded parmesan cheese
- Wash and scrub sweet potatoes and chop into ⅛ inch thick rounds.
- Peel butternut squash and slice into ⅛ inch thick rounds.
- Mince rosemary.
- Combine rosemary, cheese, salt and pepper.
- Coat baking pan or cast iron skillet in cooking spray. Lay sweet potato rounds in a single layer.
- Sprinkle with half of the cheese mixture.
- Layer squash over cheese.
- Sprinkle with remaining cheese mixture.
- Layer remaining sweet potato rounds on top.
- Add milk to the pan, coating the sweet potatoes.
- Bake for 30 minutes at 400 degrees.
- Remove from the oven and add parmesan.
- Bake for 20 minutes more.
- For a browned top, broil for 3 minutes more.
- Garnish with extra minced rosemary.
Kitchen tip: if you’re having trouble peeling or cutting the squash, pop it in the microwave for 1-2 minutes to loosen it up.
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Weigh in: Is potato gratin a staple at your holiday feast? What are you making for Thanksgiving?
*This post is sponsored by Clover Organic Farms but all opinions are my own.