Celebrate the taste and colors of fall with a creamy dish of Squash & Sweet Potato Gratin. It’s easy to make and perfect for every fall meal!
A little sweet and a little savory, Squash & Sweet Potato Gratin is full of everyone’s favorite creamy, comfort flavors! Sweet potatoes, yellow squash, and a homemade seasoned cream sauce, are the perfect way to enjoy Autumn flavors, especially when topped with Gruyere cheese!
Falling for Gratin
Gratins are the grown-up way to serve veggies that people aren’t sure they like, with lots of cheese. Even though we really love cheese, once my family tasted how amazing Squash & Sweet Potato Gratin was, they let me make more dishes with these tasty vegetables without the cheese! This dish has a deliciously creamy flavor, and the satisfying sweet potatoes and squash bites make this a wonderfully filling side. I love that I can get this in the oven pretty quickly and focus on the rest of the meal while this dish bakes- it’s such an easy side to make!
Once the family has tried this sweet potato gratin, introduce them to a seriously delicious Cheesy Zucchini Gratin! Don’t forget to mix in the tried and true favorite Au Gratin Potato Casserole to satisfy those potato cravings!
Other Recipes to Serve with Squash & Sweet Potato Gratin
- Sweet potatoes are more than just a tasty side. They’re also perfect for making everyone’s favorite Sweet Potato Rolls!
- Simple, fall comfort desserts will make anyone smile, especially when they see Air Fryer Cinnamon Rolls Wrapped Apple Rings!
Veggies: To make this casserole you will need large sweet potatoes and a few yellow squash, and while you’re in the produce section, go ahead and grab garlic and some fresh thyme. The potatoes and squash will need to be peeled and cubed.
Dairy: You will need milk, any percent will work, and heavy cream for this recipe. You will also need Gruyere cheese- check out the FAQ section for a substitute if you need one.
Pantry Items: A little flour is needed for this dish, along with salt and pepper
How to Make Squash & Sweet Potato Gratin
STEP ONE: Preheat the oven to 400 degrees F and butter the inside of a 9×13 or 2-quart baking dish. Place the cubed sweet potatoes and squash in a large bowl.
STEP TWO: In a separate medium mixing bowl, whisk together the heavy cream, milk, flour, garlic, thyme, salt, and pepper.
STEP THREE: Pour the cream mixture over the potatoes and squash and mix. Add the potatoes and squash to the baking dish and cover the dish with foil.
STEP FOUR: Bake the sweet potatoes and squash for 30 minutes. Then, remove the foil from the dish and bake for another 30 minutes uncovered.
STEP FIVE: When the veggies are tender, sprinkle the shredded cheese over the top of the gratin. Then bake for another 5 minutes until the cheese is melted and bubbly. Remove the dish from the oven and rest for 5-10 minutes before serving warm.
Tips for Success
- Cube the sweet potatoes and squash as equally as you can. The similar size will ensure that the veggies cook at the same rate so you don’t end up with some firm and soft pieces!
- Substitute 1/4 teaspoon of dried thyme if you can’t find fresh thyme. Fresh time is typically available year-round, but supplies may run thin during the holiday season when it is in much higher demand.
- Make sure to pick up a sweet potato and not a yam. Yams are like regular potatoes with higher starch content and are not sweet like sweet potatoes. Typically, yams are white and will have a thicker, brown skin, while sweet potato is orange and will have a thinner, brown-orange skin.
Which is healthier, sweet potato or squash?
Vegetables like sweet potatoes and squash provide a variety of vitamins, minerals, and fiber, so both are wonderful to eat! When comparing the two, sweet potatoes contain more carbohydrates, calories, and sugar but also have a good amount of fiber and protein. Squash contains fewer calories and sugar and has essential vitamins and minerals like potassium and B. The combination of the two veggies is both delicious and pretty healthy! As always, though, follow your personal dietary needs when making dishes.
What can I substitute for Gruyere cheese?
Depending on your location or budget, Gruyere cheese may not be available, but that shouldn’t stop you from making this great dish or enjoying a cheesy topping! Gruyere is a harder cheese from Switzerland, known for its wonderfully nutty and salty flavor so look for similar cheeses such as Asiago, Emmental, or American Swiss cheese. When in a pinch, you can also mix parmesan with white cheddar for a yummy topping!
Treat Everyone to More Delicious Veggie Sides!
- Simple Maple Oven Roasted Vegetables
- Liz’s Candied Carrots
- Butternut Squash and Leek Stuffing
- Yellow Squash Casserole
- Parmesan Corn Casserole
- Preheat your oven to 400 degrees F. Butter the inside of a 9×13 baking dish or 2-quart casserole dish. Set aside.
- Cut the sweet potatoes and squash into 1-inch cubes. Add the veggies to a large mixing bowl.
- Whisk together the heavy cream, milk, flour, garlic, thyme, salt, and pepper in a medium mixing bowl. Pour the cream mixture over the veggies and stir to coat.
- Transfer the veggies and cream mixture to the prepared baking dish. Cover with foil.
- Bake for 30 minutes. Carefully remove the foil from the dish. Then bake uncovered for another 30 minuntes until the veggies are tender.
- Remove the baking dish from the oven and sprinkle the shredded cheese all over the top. Return the dish to the oven for another 5 minutes or until the cheese is melted and bubbling.
- Remove from the oven and let sit for 5-10 minutes before serving warm.