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Vegetarian, South and mountains

Butternut squash and tomme cheese gratin with green salad

This squash and tomme cheese gratin is a vegetarian dish for 4, ready in 1 hour, rated easy, at about €2.10 per person. The key is roasting the squash first so it loses its water, giving a melty, never bland gratin, finished with golden Savoie tomme cheese and a crisp green salad.

A mild, melty squash gratin with Savoie tomme cheese, and a green salad to keep things fresh.

Butternut squash and tomme cheese gratin with green salad
Total time
1 h
Difficulty
Easy
Cost per person
€2.10
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Butternut or red kuri squash turns soft under a garlic and thyme cream, then disappears beneath a layer of tomme de Savoie that bubbles into a golden crust. The flavor stays mild and round, carried by the mountain cheese rather than anything sharp, which makes this a dish that gets everyone at the table on board without an argument.

This is the dish for a fall or winter evening when you want something warm and comforting without spending all night on it. You can serve it on a busy weeknight or a slower Sunday dinner, the green salad bringing enough freshness to balance the richness of the gratin.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash or red kuri squash 1.2 kg
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Tomme de Savoie cheese 200 g
  • Heavy cream 20 cl

Bakery

  • Country bread 4 slices

Pantry

  • Thymeoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Peel the squash, cut it into cubes and roast it in the oven with a drizzle of oil. 20 min

    The edges should caramelize slightly.

  2. Cut the tomme cheese into thin slices and mix the cream with chopped garlic, thyme, salt and pepper.

    Keep the rind on the tomme, it adds flavor.

  3. Arrange the squash in a gratin dish, coat with the cream mixture and cover with the sliced tomme.

    Don't drown the squash, the cream should just coat it.

  4. Bake at 200°C until the top is golden. 25 min

    Finish under the broiler for 2 minutes.

  5. Toast the bread and serve with the dressed salad.

    The toasted bread rounds out the gratin.

Our tips to get it right

  • Cut the squash cubes to an even size so they all roast at the same rate, with no mushy or undercooked pieces.
  • Pick an aged tomme de Savoie rather than a young one, it melts better and gives the gratin more character.
  • If your gratin dish is deep, spread the squash in one thick layer rather than several, the cheese browns better on top that way.

The variations

  • Swap the tomme de Savoie for reblochon or comté for a stronger or milder flavor, depending on what you prefer.
  • For a faster version, skip the oven roasting and sauté the squash cubes in a pan for a few minutes before assembling the dish.
  • For kids, cut the garlic in half and leave out the thyme, the flavor will be milder and easier for them to accept.

What to serve it with

  • Toasted country bread
  • Green salad with vinaigrette
  • A glass of white wine from Savoie

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, and reheats best in the oven so the top stays crisp. Avoid the microwave, it makes the tomme turn rubbery.

Questions about this dish

Can I use light cream instead of heavy cream?

Yes, the texture will be a bit less rich but the gratin still works. Avoid cream under 15 percent fat, it releases too much liquid while baking.

Do I really need to pre roast the squash?

It's strongly recommended, squash releases a lot of water as it cooks and without pre roasting the gratin turns watery and bland. Ten minutes of roasting is enough to fix that.

Can I make this gratin ahead of time?

Yes, you can assemble it up through adding the tomme the night before and keep it in the fridge. Take it out 20 minutes before baking so it doesn't go into the oven too cold.

What other cheese can I use instead of tomme de Savoie?

Reblochon, beaufort or even comté all work well, each giving a slightly different flavor. Pick a cheese that melts smoothly without turning too runny.

How long does it take to make a butternut squash and tomme cheese gratin with a green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a butternut squash and tomme cheese gratin with a green salad?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a butternut squash and tomme cheese gratin with a green salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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