Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping is making a strong case to be this year’s surprise. Individually the components are familiar but they’re not often paired together in this way. It’s been forever since I made a gratin and this dish reminded me how wonderful they can be – the contrasting texture of the tender apples, potatoes and squash slices in the filling with the crunchy, cheesy topping was my favorite. There’s a hint of sweetness to the flavor thanks to the apples, squash, and apple cider but it’s nicely balanced by the savory potatoes, onions, thyme, and cheddar cheese. This gratin is definitely worthy of a spot on any Thanksgiving table.
By Tracey
Butternut Squash, Apple, and Potato Gratin with Cheddar Crumb Topping
adapted from Fine Cooking
Ingredients:
Topping
- 1 1/2 cups panko bread crumbs
- 2 tablespoons unsalted butter, melted
- 3 oz (3/4 cup) grated sharp cheddar cheese
- 1 teaspoon chopped fresh thyme leaves
Gratin
- 3 tablespoons unsalted butter, divided
- 1 cup diced onion (about 1 medium)
- 2/3 cup plus 1/4 cup apple cider, divided
- 3/4 cup heavy cream, divided
- 2 teaspoons chopped fresh thyme leaves
- 2 Braeburn apples (or other firm, crisp variety) (about 14 oz total), peeled, cored, and thinly sliced
- 12 oz butternut squash (neck portion only)
- 2 medium Yukon Gold potatoes (12 oz total)
Directions:
To make the topping: In a medium bowl, stir together the bread crumbs, melted butter, and a pinch of kosher salt until the crumbs are evenly moistened. Add the cheese and thyme and mix until evenly distributed.
To make the gratin: Preheat oven to 350 F. Spray a 2-quart baking dish with nonstick cooking spray.
Add 1 tablespoon of the butter to a small nonstick pan and set over medium heat. When the butter has melted and the pan is hot, add the onions. Cook, stirring frequently, until the onions have softened and started to brown, about 10-12 minutes. Add 2/3 cup of the apple cider to the pan, and simmer for 2 minutes to reduce slightly. Stir in 1/2 cup of the heavy cream, the thyme leaves, a pinch of salt and a pinch of black pepper. Stir to combine then set aside.
Add the remaining 2 tablespoons of butter to a large nonstick skillet and set over medium heat. When the butter has melted and the pan is hot, increase the heat to medium high and add the sliced apples. Cook for about 10 minutes, gently stirring and flipping occasionally, until the apples are tender and browned, but not falling apart. Stir in the remaining 1/4 cup of apple cider and the remaining 1/4 cup of heavy cream. Cook for just a few seconds, then remove the pan from the heat and set aside.
To assemble: Peel the butternut squash and cut the neck into quarters lengthwise, then cut crosswise into 1/8-inch slices (a mandoline is the easiest way to do this, but if you don’t have one you can do it with a knife too). Peel the potatoes and cut then in half, then cut each half into 1/8-inch thick slices (again, with a mandoline if possible). Add the squash and potato slices to a large bowl, then add the onion mixture, the apple mixture, and 1 1/2 teaspoons kosher salt. Gently toss until well combined.
Transfer the mixture to the prepared baking dish and spread in an even layer. Distribute the topping evenly over the filling.
Bake until the topping is a dark golden brown color, and the juices around the edge of the pan have mostly stopped bubbling. If you used a shallow baking dish, this should take about 60-75 minutes, but if you chose a deeper baking dish, it may take longer (my dish was very deep and took about 1 hour and 45 minutes). I grabbed a spoonful from the edge of the pan and checked a few potatoes just to make sure they were tender as I found they took the longest to cook through.
Remove the pan and let the gratin sit for 15-20 minutes before serving (it needs that time for the juices to settle and thicken slightly).
