Butternut Squash & Potato Gratin with Walnut Crust

Butternut Squash & Potato Gratin with Walnut Crust
Photo by Martha Holmberg


  • ½ cup fresh breadcrumbs combined with 2 Tbs. melted butter
  • 6 Tbs. grated Parmigiano-Reggiano
  • 2 Idaho potatoes (about 1-¼ lb. total), peeled
  • Kosher salt and freshly ground black pepper
  • ½ cup finely chopped walnuts
  • 1 cup heavy cream
  • 1 butternut squash (about 2 lb.), peeled

Heat the oven to 350°F. Grease an 8x8-inch (2-qt.) glass or ceramic baking dish. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one). Line the bottom of the baking dish with a layer of squash (...

View full recipe at Fine Cooking


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