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Butternut Squash & Potato Gratin with Walnut Crust

Martha Holmberg

Servings: nine.

To vary this gratin, add tomatoes, caramelized onions, or other vegetables. It’s wise to put a sheet of foil on the bottom rack of the oven to catch any cream that bubbles over.


  • 1 butternut squash (about 2 lb.), peeled
  • 2 Idaho potatoes (about 1-1/4 lb. total), peeled
  • Kosher salt and freshly ground black pepper
  • 6 Tbs. grated Parmigiano-Reggiano
  • 1 cup heavy cream
  • 1/2 cup finely chopped walnuts
  • 1/2 cup fresh breadcrumbs combined with 2 Tbs. melted butter

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 45
  • Sodium (mg): 420
  • Carbohydrates (g): 21
  • Fiber (g): 3
  • Protein (g): 5


  • Heat the oven to 350°F. Grease an 8×8-inch (2-qt.) glass or ceramic baking dish. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one). Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmigiano, and drizzle with a little of the cream. Cover with a layer of potato slices, season with salt, pepper, Parmigiano, and cream. Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash.) Press down lightly to distribute the cream and compact the layers. The last layer of squash should be just sitting in the cream, but not covered by it. Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour and 10 minutes.

    For a gratin, alternate layers of squash and potato, drizzling cream and sprinkling Parmigiano in between.
  • Combine the walnuts and buttered breadcrumbs. Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes. Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin. Cut into 9 squares and serve.

    Finish cooking the gratin uncovered to brown the breadcrumb-walnut topping.


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Reviews (6 reviews)

  • Ellen_M | 09/23/2017

    Delicious! I make this every Thanksgiving and people always rave about it. It's also good with pork roast. It's nice for dinner parties as it can be made ahead. It can be lightened up by using milk instead of cream, and you can also add leeks or bacon or change it up a bit depending on what you have on hand and are in the mood for.

  • grlup | 11/21/2015

    This has been on my list of dishes to try and after finally getting around to making it I can't believe I waited so long. This is excellent and came together fairly quickly. A real keeper!

  • MMX | 12/25/2009

    AMAZING! So good that I feel like I need to reduce my other reviews by one-star. Yes, it takes a lot of prep work, but the long cooking time does indeed let you focus on other things. Paired with a pork pot roast, but lamb would go well, too. Seriously - recruit some friends to help with the prep work and make this! You won't regret it! Neither will they!

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