Cheesy Butternut Squash Potatoes au Gratin
Au gratin is a French term for a baked dish that is covered in bread crumbs, cheese, or both. Cheesy Butternut Squash Potatoes au Gratin is a gluten free casserole recipe, with creamy cheddar cheese sauce and Parmesan cheese baked over sliced butternut squash and potatoes.
#SundaySupper has you “covered” this week. Covered in chocolate, covered in frosting, covered dishes. I chose to cover one of my old dishes, turning it into something new; a dish covered in cheese! This is perfect for when you are going to a potluck and need a covered dish. Who knew all of this creamy cheesiness could be packed with veggie goodness? It’s Cheesy Butternut Squash Potatoes au Gratin.
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We just returned from a week long Thanksgiving visit to see my aunt and cousins in Kentucky. If you plug her address into our GPS it tells you that it is about a ten hour and fifteen minute drive. That’s without stops. I have two kids – a baby that still eats five or six times a day, and an extremely active three year old that has no interest in any activity that can be done while sitting down, except watching TV. This was clearly going to take longer than ten hours.
So I’m a minivan mom. I hate the thing, but given that any family visit requires a minimum of a two hour drive, and often a several day stay, the birth of the second child pretty much made this a necessity. We bought the van in April, and somehow managed to hide the fact that it is equipped with a television and DVD player. Yeah, until this trip. We got through the first afternoon/evening four hour leg without leg of the journey without revealing this amazing feature, but when we were fifteen minutes into day two and knew we likely wouldn’t be pulling into our hotel until about eight or nine hours later, and he was already kicking the seat and whining and telling us he wanted to go to his cousins’ house NOW, it was time.
We brought a small selection of movies, but you want to guess what evoked this reaction? (this is the still photo – click the link to get the full effect. Trust me!)
Nope, not the latest Pixar movie or a favorite show from Disney Junior or Nick Jr. It was classic Looney Tunes! Pure, uncomplicated, utterly nonsensical, silly and cheesy! Nothing like introducing children of this high tech generation to the wonders of Bugs Bunny, Tweety and Wile E. Coyote!
Now I’ll just have to figure out how to explain that the TV doesn’t work for the five minute drive to preschool to my kid who is just wayyy to observant for his own good. This should be easy.
Speaking of easy and cheesy, these au gratin potatoes…
Umm, yeah, seriously, you want these babies.
I make my recipe for Butternut Squash Macaroni & Cheese often, and we always love it. The butternut squash turns a rich, heavy cheese sauce that typically starts with a flour and butter roux into a gluten free, lighter, but still just as creamy and flavorful dish. So instead of pasta, use potatoes to make a cheddar au gratin.
It took a couple of tries and some recipe tweaks to get it to turn out right, but these cheesy au gratin potatoes are sure to become a staple, just like the macaroni predecessor. It is hearty and comforting, but I can still feel good about letting The Bug have a big helping, confident he is also getting his veggies in. Heck, I was happy to dig into seconds myself. It makes a huge dish, so you can certainly bring this to a potluck, or maybe even add it to your Christmas menu to go alongside that ham. Or just make it for your family, and reheat the leftovers for lunch or dinner later in the week.
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Plus make sure you check out all of the other “covered” #SundaySupper dishes at the bottom of this post.
What is your favorite cartoon?
A couple of things you may need for the cheesy au gratin butternut squash and potatoes recipe:
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Butternut Squash & Cheddar Potatoes au Gratin
- 1 medium butternut squash about 3 lbs, peeled and cut into large chunks
- 1 c milk
- 1 c vegetable or chicken broth
- 2 oz. cream cheese I used light
- 1 t dry mustard
- 1 c sharp or extra sharp cheddar cheese
- 1/2 c parmesan cheese divided
- salt and pepper to taste
- 2-2 1/2 lbs white potatoes peeled and cut into 1/4 inch thick slices
- Steam the butternut squash until it is soft and can be mashed easily with a fork.
- Preheat your oven to 400°F, and spray a 13x9 inch baking pan with cooking spray or oil.
- Place the butternut squash, milk, broth, cream cheese, mustard, cheddar cheese, and 1/4 c Parmesan cheese in a blender and puree until smooth. Add salt and pepper to taste.
- Layer half of the potatoes in the prepared pan and pour over half of the cheese sauce. Repeat with the remaining potatoes and sauce.
- Cover and bake for 30 minutes.
- Sprinkle the remaining Parmesan cheese over the top, then bake uncovered for another 20-30 minutes, or until the potatoes in the center are soft and the top is browned.
Want some more cheesy goodness?
- Cheesy Chipotle Chicken Sausage Chowder
- Cheesy Zucchini Hodge Podge
- Chicken & Broccoli Grilled Cheese
Plus check out all types of “covered” dishes for #SundaySupper:
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Cheesy Butternut Squash Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Gluten Free Turkey Pot Pie from MarocMama
- Excellent Beef Stew from Noshing With The Nolands
- Sweet Potato and Kale Casserole from Supper for a Steal
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Carrot Cake Slow Cooker Oatmeal from Mess Makes Food
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We’ve Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Banana Split Pie from Country Girl in the Village covering a no-bake dessert
- Durian Cake from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it