Real Butternut gratin

serves 6
Preparation : 30 min / Cooking : 40 min


  • 1 packet Entremont Grated Gruyère France
  • 800g butternut squash
  • 10cl whole milk
  • 3 tbsp sunflower oil
  • 4 eggs
  • A few sage leaves
  • Salt and fresh pepper 



Wash, peel, and cut the squash into thin slices using a vegetable peeler.

In a bowl, mix the milk, oil, and beaten eggs together. Preheat oven to 180°C (th. 6).

In a baking dish, arrange a first layer (fairly thick) of the thinly sliced squash, sprinkle with Entremont's grated Gruyère France, and a few leaves of sage.

Repeat until all the ingredients have been used up.

Pour the egg/milk/oil mixture over the top. Salt and pepper to taste. Sprinkle the Entremont grated Gruyère France over the top and bake for 25-30 minutes.

Cook for another 3-4 minutes under the grill. Check whether the squash is cooked using the tip of a knife. If the squash is tender, the gratin is ready.

Variation: use another type of squash or pumpkin, etc. and why not add a spice to your gratin (cumin, etc.)!


Photo Credits:  Luca Perazzoli & Lorenzo Bassano

Print the recipe