In brief
A golden, melting gratin that marries the sweetness of squash with the earthy flavour of mushrooms. A generous vegetarian dish for autumn evenings.
20 min
Prep time
30 min
Cook time
4
Servings
Easy
Difficulty
50 min
Total time
Ingredients
Instructions
-
1
Preheat the oven to 200°C (400°F).
-
2
Peel the squash, remove the seeds and cut the flesh into thin 5 mm slices.
-
3
Clean and slice the mushrooms. Peel and slice the onion.
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4
In a pan, heat the olive oil. Sauté the onion for 2 minutes, then add the mushrooms. Cook 5-7 minutes until they release their moisture. Season with salt and pepper.
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5
Butter a gratin dish. Layer slices of squash, then mushrooms. Repeat until all ingredients are used.
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6
In a bowl, mix the cream with thyme leaves, salt, pepper and a pinch of nutmeg. Pour over the gratin.
-
7
Sprinkle grated Gruyère over the top.
-
8
Bake for 30 minutes until golden and the squash is tender.
Additional information
This gratin brings together two autumn stars: squash and mushrooms. The squash provides natural sweetness and melting texture, while mushrooms add an irresistible umami depth. Everything is gratinated with a mix of Gruyère and cream that forms a perfectly golden crust.
This is the quintessential family dish when temperatures drop. Serve it with a simple green salad for a complete and balanced meal.
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