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A close-up shot of a spatula lifting a cheesy, layered serving of butternut squash casserole from a baking dish, showing a visible cheese pull.

Cheesy Butternut Squash Casserole (Gratin-Style)

This isn't just a side dish; it's a showstopper. Tender slices of butternut squash are baked in a luxurious, aromatic cream sauce and topped with a perfectly golden, bubbling crust of sharp cheddar cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 40 minutes
Course Main Dishes
Cuisine French
Servings 8
Calories 318 kcal

Ingredients
  

For the Herb-Infused Cream:

  • 1 ¾ cups heavy whipping cream
  • 2 bay leaves
  • 4 to 5 fresh thyme sprigs
  • 1 garlic clove crushed
  • 1/2 teaspoon ground nutmeg

For the Gratin:

  • 1 tablespoon butter for greasing
  • 2 pounds large butternut squash peeled, deseeded, and thinly sliced 1/4 inch thick
  • 1 cup mature sharp white cheddar cheese freshly grated
  • Salt and black pepper to taste

Instructions
 

  • Instructions
  • Preheat & Infuse: Preheat your oven to 350°F (180°C). In a medium saucepan, combine the heavy cream, bay leaves, thyme, garlic, and nutmeg. Bring to a gentle boil over medium heat, then immediately remove from the heat. Set aside to infuse for 10-15 minutes.
  • Layer First Half: Generously butter a 9x13-inch baking dish. Arrange half of the butternut squash slices in the dish in overlapping layers. Season lightly with salt and pepper.
  • Add Cream: Strain the infused cream to remove the herbs and garlic. Pour half of the cream evenly over the first layer of squash.
  • Layer Second Half: Add the remaining squash slices in another overlapping layer, season again, and pour the rest of the cream over the top.
  • Bake Covered: Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the squash until tender.
  • Bake Uncovered: Remove the dish from the oven and discard the foil. Sprinkle the grated cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 20-30 minutes.
  • Finish & Rest: The casserole is done when the cheese is melted, golden brown, bubbling, and the squash is completely tender. Let the gratin rest for 5 to 10 minutes before serving. This allows the cream to settle and thicken slightly.

Nutrition

Serving: 8servingsCalories: 318kcalCarbohydrates: 15gProtein: 7gFat: 27gFiber: 2gSugar: 4g
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