Winter Squash and Potato Gratin Recipe (2024)

Good Idea. Bad Recipe. The squash isn’t starchy enough to thicken like potatoes do. These two vegetables don’t cook at the same rate either. And, one and one-half hours leaves the whole thing over-cooked.

can this be made with sweet potatoes in place of the white potatoes?

This wound up really watery. Once I cut the first piece and saw how watery it was I poured off about a full cup of liquid. Taste was ok, but I think the veggies over-steamed themselves.

I had recently made Martha Rose Schulman's recipe for root vegetable gratin and it was outstanding, so my expectations were very high for this. It was good, but not out of this world. I probably didn't use enough salt or other herbs - maybe dried in stead of fresh would be better.. It is still good, however...

You can certainly use sweet potatoes instead of squash. I’ve done it several times and have also added a can of diced mild green chilies to the sauce for a hint of heat. Excellent!

I agree with Michelle. There was a lot of extra liquid, which I too, drained off. However, we still enjoyed the flavor of the dish. I had an acorn squash and used that instead of butternut. The squash was a bit mushy, but didn't detract from the overall quality of the dish. I used Fontina cheese which worked well and added a nice flavor.

This was very good. I doubled the amount of rosemary and thyme (for the latter I used one part dried and one part fresh). I used a fork instead of a spoon to press the veggies to give it a mashed potato effect. Used whole milk instead of skim because I thought it might thicken the dish up. There was definitely an excess of liquid. Was not a big deal to drain off (did this before the final 30 minutes), but will salt the veggies for at least 15 minutes next time before putting them in the oven.

I cheated and used some cream. My mother always made scalloped potatoes with flour and skim milk, always a runny mess! I used some chicken broth and cream. For cheese I had a mixture of gruyere, parm and cheddar as I only had a little bit of gruyere on hand. Probably made it too cheesy, but it was delicious. Brussel sprouts were a good side.

as others have said, too much liquid. flavor was good but texture was a bit soft

Too much liquid

You can certainly use sweet potatoes instead of squash. I’ve done it several times and have also added a can of diced mild green chilies to the sauce for a hint of heat. Excellent!

I use peeled sweet potatoes sliced to a similar size and alternated with the potatoes.

Used whole milk instead of low-fat, and all butternut squash in place of the potatoes; also added a sliced onion. It was delicious.

I cheated and used some cream. My mother always made scalloped potatoes with flour and skim milk, always a runny mess! I used some chicken broth and cream. For cheese I had a mixture of gruyere, parm and cheddar as I only had a little bit of gruyere on hand. Probably made it too cheesy, but it was delicious. Brussel sprouts were a good side.

Good Idea. Bad Recipe. The squash isn’t starchy enough to thicken like potatoes do. These two vegetables don’t cook at the same rate either. And, one and one-half hours leaves the whole thing over-cooked.

This was very good. I doubled the amount of rosemary and thyme (for the latter I used one part dried and one part fresh). I used a fork instead of a spoon to press the veggies to give it a mashed potato effect. Used whole milk instead of skim because I thought it might thicken the dish up. There was definitely an excess of liquid. Was not a big deal to drain off (did this before the final 30 minutes), but will salt the veggies for at least 15 minutes next time before putting them in the oven.

I made this with delicate squash and did not peel it. Very good. A more savory squash might have given it a different character. I would cut potato slices in quarters and the squash in bite-sized pieces the next time

I agree with Michelle. There was a lot of extra liquid, which I too, drained off. However, we still enjoyed the flavor of the dish. I had an acorn squash and used that instead of butternut. The squash was a bit mushy, but didn't detract from the overall quality of the dish. I used Fontina cheese which worked well and added a nice flavor.

This wound up really watery. Once I cut the first piece and saw how watery it was I poured off about a full cup of liquid. Taste was ok, but I think the veggies over-steamed themselves.

can this be made with sweet potatoes in place of the white potatoes?

I had recently made Martha Rose Schulman's recipe for root vegetable gratin and it was outstanding, so my expectations were very high for this. It was good, but not out of this world. I probably didn't use enough salt or other herbs - maybe dried in stead of fresh would be better.. It is still good, however...