This silken, gently sweet casserole with a golden crust puts autumn’s harvest of winter squash to great use. With origins in the Provence Alpes region of France, gratin de potiron makes a terrific side dish to roast pork or duck.
The French use a Hubbard-like squash with deep orange flesh. Butternut squash is an excellent substitute. Also called gratin de courge.
Gratin de Potiron
Course: Casseroles, VegetablesCuisine: FranceThis silken, gently sweet casserole, with a golden crust and origins in the Provence Alpes region of France, puts autumn’s harvest of winter squash to great use.
Ingredients
Olive oil — 6 tablespoons
Onion, thinly sliced — 1/2
Winter squash or pumpkin, peeled, seeded and diced — 2 pounds
Water — 1/4 cup
Cream or half-and-half — 1/2 cup
Eggs, beaten — 2
Salt and white pepper — to season
Parmesan cheese, grated — 1/3 cup
Breadcrumbs — 1/2 cup
Directions
- Preheat oven to 350 degrees F. Heat 3 tablespoons of the olive oil in a large pot over medium flame. Add the onion and saute until wilted and translucent, 4 to 5 minutes.
- Add the winter squash or pumpkin and the water, cover tightly and simmer for 15 to 20 minutes, or until the squash is cooked through and soft.
- Remove the squash from heat and mash with a potato masher until fairly smooth.
- Beat the cream or half and half and eggs together and stir into the squash, along with the salt and pepper and half of the Parmesan cheese.
- Place the squash into a greased or buttered casserole dish. Top with the remaining cheese and the breadcrumbs. Drizzle with the remaining 3 tablespoons of olive oil.
- Bake for 35 to 40 minutes, or until cooked through and browned on top. Serve immediately.
Gratin de Potiron Notes and Variations
- Most any type of winter squash or sweet pumpkin works well for this dish — butternut, Hubbard, turban.
- Instead of Parmesan, try using Gruyère or another type of Swiss cheese.
- Stir some fresh thyme or a little grated nutmeg into the squash before making.
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