Gratin de Courge Musquée
A comforting and flavorful baked dish featuring sweet butternut squash (courge musquée) with a creamy, cheesy topping, often enhanced with local spices.
🧂 Ingredients
- 1.5 kg Butternut squash(peeled, seeded, and sliced thinly)
- 300 ml Heavy cream
- 100 ml Milk
- 150 g Gruyère cheese(grated)
- 50 g Parmesan cheese(grated)
- 0.5 tsp Nutmeg(freshly grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Butter(for greasing the dish)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Butter a medium-sized gratin dish.
- 2
In a bowl, whisk together the heavy cream, milk, nutmeg, salt, and pepper.
- 3
Arrange a layer of thinly sliced butternut squash in the prepared gratin dish. Sprinkle with some of the grated Gruyère and Parmesan cheese.
- 4
Continue layering the squash and cheese until all ingredients are used, finishing with a layer of cheese on top.
- 5
Pour the cream mixture evenly over the squash and cheese layers.
- 6
Cover the gratin dish with aluminum foil and bake for 30 minutes.
- 7
Remove the foil and bake for another 10-15 minutes, or until the squash is tender and the top is golden brown and bubbly.
- 8
Let it rest for a few minutes before serving.
💡 Pro Tips
- ✓To make peeling and seeding butternut squash easier, microwave it for 2-3 minutes before cutting.
- ✓For a richer flavor, you can add a clove of finely minced garlic to the cream mixture.
- ✓Ensure the squash slices are relatively uniform in thickness for even cooking.
🔄 Variations
- Add a layer of thinly sliced leeks or onions between the squash layers.
- Incorporate a pinch of cinnamon or allspice for a warmer spice profile.