Sweet Potato and Butternut Pumpkin Gratin
Prep time
Cook time
Total time
Wonderful lightly cheesy casserole of sweet potatoes and butternut pumpkin (squash).
Serves: 8
  • 1 pound peeled butternut pumpkin (squash), sliced thinly
  • 1 pound peeled sweet potatoes, sliced thinly
  • 1½ teaspoons fresh thyme leaves
  • salt
  • black pepper
  • 1½ cups shredded Gruyère cheese
  • 1½ cups heavy cream
  • 2 large cloves of garlic, pressed
  1. Preheat oven to 200°C (400°F)
  2. Butter a 9 x 13 baking dish (or gratin dish if you have one)
  3. Slice the potatoes and pumpkin (squash) thinly
  4. Place a layer of sweet potatoes on the bottom of the prepared pan
  5. Add salt and pepper and sprinkle a small amount of cheese on top
  6. Place a layer of pumpkin (squash) on top of the sweet potato layer
  7. Add salt and pepper and sprinkle a small amount of cheese on top
  8. Add another layer of sweet potatoes with salt, pepper and cheese
  9. Add final layer of pumpkin (squash) and add salt and pepper.
  10. In a small saucepan add the cream, garlic and thyme and heat to nearly boiling to infuse the garlic into the cream.
  11. Pour over potatoes and cheese.
  12. Add final layer of cheese.
  13. Cover with foil and bake for 40 minutes.
  14. Uncover and cook about another 30 minutes until done.
Recipe by Orgasmic Chef at https://orgasmicchef.com/vegetables/sweet-potato-and-butternut-pumpkin-gratin/