Creamy Potato and Squash Gratin

Creamy Potato and Squash Gratin

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Course Main Course, Side Dish
Cuisine French, Irish
Servings 6


  • 700 g rooster potatoes diced
  • 600 g butternut diced
  • 4 sprigs thyme
  • 1 onion sliced
  • 4 cloves garlic chopped
  • 250 ml vegetable stock
  • 200 ml cream
  • 250 g cheddar grated
  • Salt and pepper


  • Preheat the oven to 160˚C.
  • In a saucepan, place the potatoes pieces, butternut squash, onion, garlic in a large wide saucepan and cover with water. Add some salt, and thyme. Bring to boil and simmer for 8-10 minutes until just softened.
  • Transfer the vegetables over onto a gratin dish. Check the seasoning. Pour over most of the liquid to ensure the vegetables are covered and sprinkle the cheese over.
  • Place in the oven for 35-40 minutes until cooked through and crispy.
  • Remove from the oven and serve immediately.
Keyword cream, gratin, potato, vegetables

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