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Butternut squash potato gratin served
Layers of potato and butternut squash baked in a creamy herb sauce until golden

Butternut squash and potato gratin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This dish is a vegan reimagining of the classic French Gratin Dauphinois. Here, cheese isn't the main character, but rather the natural starch released from the potatoes and butternut squash, which, meeting the coconut cream, transforms into a thick, creamy sauce in the oven. The sweetness of the squash and the spice of the thyme create such harmony that no one will miss traditional cream.
🕒 Prep Time 25 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine International, Vegan

Ingredients

Equipment Needed

  • Mandoline slicer or very sharp knife
  • Heatproof ceramic baking dish
  • Small pot for heating cream

Instructions

1 ✓

Peel the potatoes and butternut squash, then cut into hair-thin slices, approx. 2-3 mm, using a mandoline or knife.

Tip: Very important: Do NOT wash the potatoes after slicing! The starch on the surface will thicken the sauce (emulsion stabilisation).
2 ✓

Pour the coconut cream into a small pot. Add the crushed garlic, salt, pepper, nutmeg, and the plucked thyme leaves. Heat to boiling point, then remove from heat.

Tip: Pouring hot liquid over the vegetables starts them cooking immediately in the oven, shortening preparation time.
3 ✓

Cut the red onion into thin rings and sauté in oil in a frying pan for 5-6 minutes until soft.

Tip: Without pre-frying, the onion would remain crunchy and raw between the soft potato layers, spoiling the experience.
4 ✓

Grease the baking dish with a little oil. Layer the potatoes, squash, and fried onion alternately, tile-fashion. Drizzle each layer generously with the spiced cream.

Tip: Occasionally press down the layers with your palm or a spoon so no air remains between the vegetables, making heat transfer much more efficient.
5 ✓

Cover the dish with foil and bake in a preheated 180°C oven for 30 minutes. Then remove the foil and bake for another 20-25 minutes until the top is spotty golden brown and the sauce is bubbling.

Tip: Under the cover, the vegetables steam soft in their own moisture; the final browning (Maillard reaction) gives the definitive flavour.

Recipe FAQ

Why didn't the potatoes soften?
You probably cut the slices too thick, or your oven temperature fluctuated. The lack of acidic medium is an advantage here, but cutting thickness (max 3mm) is critical.
Won't it taste of coconut?
The strong spices (nutmeg, garlic, thyme) and roasted flavours developed during long baking suppress the coconut sweetness, leaving only the fatty creaminess.

Ingredients

  • 500 g Potatoes (floury/baking type)
  • 400 g Butternut Squash
  • 1 pc Red onion
  • 2 cloves Garlic
  • 400 ml Full-fat Coconut cream (tinned)
  • 2 tbsp Olive oil
  • 0.5 tsp Freshly grated nutmeg
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 3 sprigs Fresh thyme