Squash and Potato Gratin with Bacon (and lots of cheese!).
Sometimes a side dish steals the spotlight — this gratin is one of those. Thinly sliced potatoes, butternut squash and onion are layered with a garlicky, creamy cheese sauce, then finished with extra cheese and crisp bacon. It’s rich, comforting and seriously satisfying.
Is it a gratin or a dauphinoise? It’s cooked in cream with garlic, which makes it closely resemble a dauphinoise, though many people still call it a gratin. Whatever the name, it tastes wonderful.
We enjoyed this as a main with a large, crisp green salad and devoured every last bite — the bacon bits on top were especially fought over.
With the holidays approaching, this is a great recipe to add to your repertoire. It’s flexible, gluten-free, and makes an excellent side for festive meals or a warming main on a chilly evening.
The Squash and Potato Gratin with Bacon Recipe:
Squash and Potato Gratin with Bacon
Ingredients
- 300 ml (1 1/4 cups) whole (full-fat) milk
- 400 ml (1 2/3 cups) double (heavy) cream
- 2 cloves garlic, peeled and minced
- 600 g (21.2 oz) floury potatoes (such as Maris Piper), peeled and thinly sliced
- 1 small onion, peeled and thinly sliced
- 6 rashers/slices cooked streaky bacon, chopped
- 100 g (1 cup minus 1 tbsp) mature cheddar cheese, grated
- 75 g (3/4 cup) Grana Padano or Parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 300 g (10.6 oz) approx 1 medium butternut squash, peeled, halved and thinly sliced (seeds discarded)
- 1 tbsp finely chopped fresh parsley, to serve
Instructions
- Preheat the oven to 190°C / 375°F (fan).
- Heat the milk, cream and garlic in a small pan until just about to boil. Remove from the heat — do not let it boil.
- Take an ovenproof dish (approx. 20 x 25 cm). Layer a third of the potatoes and the onion on the bottom, overlapping the slices slightly. Sprinkle one-quarter of the bacon and one-quarter of the cheese over the layer, then add a pinch of salt, pepper and thyme. Pour over one-quarter of the hot cream.
- Repeat with a second layer, including half of the butternut squash in this layer.
- Make a final layer with the remaining potatoes, onion and squash. Do not top this layer with bacon yet, as it will overcook. Pour the remaining cream around the edges so the dish is nearly full and the top layer is just peeking out. Sprinkle the rest of the cheese, thyme and a little salt and pepper over the top.
- Bake for 1 hour, until the potatoes are tender and the top is golden brown. Add the remaining chopped bacon in the last 5 minutes to warm through and crisp slightly.
- Sprinkle with chopped parsley and serve hot.
Notes
Nutritional information is per serving and provided as an approximation.
Nutrition
Calories: 502 kcal | Carbohydrates: 25 g | Protein: 16 g | Fat: 38 g | Saturated Fat: 22 g | Cholesterol: 129 mg | Sodium: 597 mg | Fiber: 3 g | Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
If you enjoy this recipe, try other gratins such as Cheesy Butternut Gratin or Potato and Ham Gratin for more comforting, cheesy side dishes.
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