Butternut Squash Gratin with Le Gruyère
4

Serves 10

Le Gruyère melts up smooth and creamy, not stringy or gooey, making it a perfect cheese to use in gratins. Here it's paired with sweet butternut squash for a rich and very flavorful side dish.

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    Ingredients: 
    • 1 large butternut squash, peeled, seeded and cut into 1/3-inch-thick slices, divided
    • 3 shallots, chopped
    • 2 cups shredded Le Gruyère cheese, divided
    • 1 3/4 cup heavy cream
    • 1/2 teaspoon fine sea salt
    • 3/4 teaspoon freshly ground black pepper
    • 1/2 cup whole wheat bread crumbs
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    Method: 

    Preheat oven to 375°F. Butter a 9- x 13-inch baking dish and arrange half of the squash slices in the bottom. Sprinkle with shallots and half of the cheese. Cover with remaining squash and sprinkle with remaining cheese. In a small bowl, whisk together cream, salt and pepper; pour cream mixture over squash. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 1 hour. Cool 15 minutes before serving.

    Nutritional Info: 
    Per Serving:310 calories (200 from fat), 23g total fat, 14g saturated fat, 80mg cholesterol, 220mg sodium, 19g carbohydrate (4g dietary fiber, 3g sugar), 9g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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