After four days of being stuck in the house with snow, fresh produce starts to become a little scarce. I am so glad I keep a good stash of squash, potatoes and onions around in the winter months. They can last a couple weeks when stored correctly. I also keep a well-stocked cheese drawer for when inspiration hits.
Anyway, the fresh and more perishable veggies were all gone yesterday. The fruit has disappeared too. Sure I have enough food around to feed us for a very long time, but it’s the fresh stuff I always seem to crave.
I decided to make this gratin to serve alongside some grilled steaks yesterday evening. It really is a hearty dish, packed with flavor. What really made the taste stand out was the mixture of crushed sage leaves and ground mace I used for the spices. And let’s not forget the melty Gruyere cheese. Those three things were perfect for this dish…don’t substitute them out!
The onions are sauteed in butter and sage until softened.
The butternut is cooked in broth and cream and the mace is added.
Your family will love this dish. It’s time to change it up anyway, we’ve all had plenty of mashed potatoes this winter.
Butternut Squash and Sweet Potato Gratin
- 1-1/4 pound butternut squash, peeled & cubed 1/2"
- 1 pound sweet potatoes, peeled & cubed 1/2"
- 4 Tablespoons butter, divided
- 1-1/4 cups diced yellow onion
- 2 teaspoons dried crushed sages leaves
- 3/4 teaspoon ground mace
- 1 teaspoon minced garlic
- 1 teaspoon table salt
- 1/2 teaspoon coarse ground pepper
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup Panko breadcrumbs
- heaping 1/4 cup shredded Parmesan cheese
- 1 Tablespoon dried parsley
- 1/2 cup shredded Gruyere cheese
- Place cubed squash and potato into a microwave safe bowl with 1 cup of water. Cover and microwave for five minutes. Let sit, covered until you are ready to use.
- While squash mixture is in microwave, melt 3 Tablespoons butter over medium heat in an oven proof skillet. Saute onions with sage until softened, about 5-8 minutes. Drain and add the squash to the skillet along with the mace, garlic, salt and pepper. Cook for about 5 minutes, stirring occasionally until most of the broth is absorbed. Stir in heavy cream, cooking three more minutes or until slightly thickened.
- Melt remaining 1 Tablespoon of butter and mix it with the panko, Parmesan and parsley. Season this slightly with salt and pepper. Sprinkle over the squash and potatoes mixture and top with Gruyere.
- Bake in a 400 degree F oven for 20 minutes. Serve immediately.
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Katrina @ Warm Vanilla Sugar says
This looks lovely!
Yes, we have had enough of the snow and ice and are optimistic that some rain will soon follow.
Butternut squash, potatoes and onion are still a part of our larder as well as some surviving fresh sage in the garden and Gruyere in the refrigerator; this looks absolutely delicious and will be served up soon. No mace, but perhaps a bit of fresh nutmeg will do for us.
Stay warm and thank you. PS: saw you over at Larry’s (Big Dude)
this looks SO good. I need to get myself a well stocked cheese drawer! 😉
This looks SO MUCH BETTER than mashed potatoes!!
Jane, The Heritage Cook says
This looks fantastic Cathy! I happen to have nearly all the ingredients at hand – plus a bunch of spinach I need to use up. I think this might be just the thing to make. Thanks for the inspiration!
Laura @ Laura's Culinary Adventures says
Yum! I love the crunchy, cheesey top!
Betty Fitzgerald says
With a few more winter months ahead, I’ve got time to give this fabulous recipe a try. Golden and nutritious! Thanks for sharing it.
Cathy I do not have a microwave but I do have a Wolf combi steam convection oven. So I could steam the squash and sweet potato instead. What texture would I want before I then add to the skillet? Totally soft or still a little firm, etc? Or should I do steam and convection so a little roasted before adding to the skillet?
Made this for a party over the weekend…absolutely amazing! Both rich and savory. Thanks so much for posting this!