Potato and Squash Gratin from the Mini Oven

Name: Potato and Squash Gratin from the Mini Oven
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 600 g waxy potatoes, peeled and thinly sliced (approx. 2 mm); 400 g butternut squash, peeled and thinly sliced (approx. 2 mm); 250 ml heavy cream; 100 ml whole milk; 2 garlic cloves, finely chopped; 1 tsp dried thyme; ½ tsp smoked paprika; ½ tsp nutmeg, freshly grated; 1 tsp salt; ½ tsp freshly ground black pepper; 80 g grated Gruyère; 40 g grated Parmesan; 15 g butter, for greasing the baking dish

Aardappel-pompoen gratin uit de mini-oven

A rich, creamy autumn gratin of thinly sliced potatoes and butternut squash, drenched in herbed cream and baked to a crispy golden cheese crust in 45 minutes at 180 °C.

Prep20 min
Cook45 min
Total65 min
Servings4 servings

Nutrition (approx.): 540 kcal per serving

Ingredients

600 g waxy potatoes, peeled and thinly sliced (approx. 2 mm)
400 g butternut squash, peeled and thinly sliced (approx. 2 mm)
250 ml heavy cream
100 ml whole milk
2 garlic cloves, finely chopped
1 tsp dried thyme
½ tsp smoked paprika
½ tsp nutmeg, freshly grated
1 tsp salt
½ tsp freshly ground black pepper
80 g grated Gruyère
40 g grated Parmesan
15 g butter, for greasing the baking dish

Preparation

Preheat the bakeVIA mini oven to 180 °C using top and bottom heat. Generously grease a baking dish of approximately 20 x 25 cm with the butter so that the gratin releases easily when serving.
In a bowl, thoroughly combine the heavy cream, milk, garlic, thyme, smoked paprika, nutmeg, salt and pepper. This creamy base will soak through all the layers and give the gratin its wonderfully soft texture.
Arrange a first layer of potato slices in an overlapping, tile-like pattern on the bottom of the dish, then cover with a layer of squash slices. Spoon some of the cream mixture over the top and repeat until all the vegetables and cream are used up, finishing with a layer of squash on top.
Mix the Gruyère and Parmesan together and sprinkle the mixture evenly over the top layer. Cover the dish tightly with aluminium foil so that the steam cooks the vegetables through without the cheese burning too early.
Place the dish in the bakeVIA mini oven and bake the gratin covered for 30 minutes at 180 °C. Then remove the foil and let the gratin brown for a further 15 minutes until the cheese crust is deep golden and lightly crispy.
Remove the gratin from the bakeVIA mini oven and let it rest for 5 minutes before slicing. This brief resting time allows the layers to set together, making it much easier to cut the gratin into neat portions.