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Potato and butternut squash gratin recipe

Potato and butternut squash gratin recipe

86 ratings

For veggie comfort food, try this potato and butternut squash gratin. Tender potatoes and squash are baked in a rich sage-infused cream and scattered with cheesy breadcrumbs for a hearty winter warmer - serve with salad for dinner or as a side dish to your next Sunday roast. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 792 calories / serving
  • Vegetarian


  • 1.6 kg potatoes, peeled
  • 1 butternut squash, halved, deseeded and peeled
  • 700ml milk
  • 200ml whipping cream
  • 4 sage leaves, finely chopped, plus a few whole leaves to decorate
  • 100g fresh breadcrumbs
  • 60g Cheddar, grated
  • 450g green beans
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    18g 88%
  • Sugars

    21g 23%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 113.1g Protein 24.8g Fibre 12.8g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Slice the potatoes and squash into rounds about the thickness of a £1 coin. Add to a large saucepan, cover with the milk and cream and season well. Bring to a low simmer and cook for 10 mins until just tender.
  2. Remove the veg with a slotted spoon and layer into an ovenproof oven dish. Mix the chopped sage into the cream and milk mixture and season well.
  3. Pour the cream mixture over the potatoes, then scatter with the breadcrumbs and cheese. Top with the whole sage leaves and cook for 30 mins until golden and bubbling. If the cheese begins to brown too quickly, cover loosely with foil.
  4. While the gratin is cooking, boil the green beans in salted water for 4-5 mins until tender. Drain and serve with the gratin.

See more Butternut squash recipes

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