There’s something magical about a gratin—layers of creamy, cheesy goodness with a golden crust that makes every bite irresistible. This Butternut, Spinach & Comté Cheese Gratin is no exception. With sweet roasted butternut squash, earthy spinach, and nutty Comté cheese baked in a rich cream sauce, this dish is the perfect balance of comforting, elegant, and easy to make.
Whether you’re looking for a show-stopping side dish for a holiday dinner or a hearty vegetarian main, this gratin delivers. Plus, with just 40 minutes of baking time, it’s surprisingly simple for such an impressive result.
Why You’ll Love This Gratin
✅ Rich, complex flavors – Sweet butternut, savory spinach, and nutty Comté cheese melt together perfectly.
✅ Vegetarian-friendly – A satisfying meatless dish that even carnivores will love.
✅ Meal-prep friendly – Assemble ahead and bake when ready.
✅ Perfect for special occasions – Elegant enough for dinner parties, easy enough for weeknights.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Butternut squash | 1 (about 350g) | Peeled & sliced ½-inch thick |
| Red onion | 1 medium | Thinly sliced |
| Fresh spinach | 130g | Can sub frozen (thawed & drained) |
| Comté cheese | 200g | Grated (Gruyère works too) |
| Heavy cream | 45-50cl (1.5-2 cups) | For a lighter version, use half-and-half |
| Garlic | 1 clove | Minced |
| Chicken stock | 1 cube (or 1 cup broth) | Vegetable stock for vegetarian option |
| Salt & pepper | To taste | |
| Nutmeg (optional) | ¼ tsp | Enhances creaminess |
Step-by-Step Instructions
1. Prep the Vegetables
- Preheat oven to 200°C (400°F).
- Peel and slice butternut squash into ½-inch thick pieces.
- Thinly slice red onion.
- Sauté spinach with a pinch of salt until wilted (skip if using frozen).
2. Layer the Gratin
- In a baking dish, arrange butternut squash slices in an even layer.
- Scatter red onion and spinach on top.
- Sprinkle half the grated Comté cheese over the vegetables.
3. Make the Cream Sauce
- In a saucepan, heat cream, chicken stock, garlic, salt, pepper, and nutmeg until warm (do not boil).
- Pour evenly over the layered vegetables.
4. Bake to Perfection
- Top with remaining Comté cheese.
- Bake for 40 minutes until golden and bubbly.
- Let rest 5-10 minutes before serving.
Expert Tips for the Best Gratin
🔹 Slice squash evenly – Ensures even cooking.
🔹 Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents that affect meltiness.
🔹 Add breadcrumbs – For extra crunch, mix ½ cup panko with 1 tbsp melted butter and sprinkle on top before baking.
🔹 Make it ahead – Assemble (without baking) up to 24 hours in advance.
Serving Suggestions
🍽 As a main – Pair with a crisp green salad and crusty bread.
🍽 As a side – Perfect with roast chicken, turkey, or ham.
🍽 Wine pairing – A dry white (Chardonnay) or light red (Pinot Noir) complements the richness.
Variations to Try
🌱 Vegan option – Use coconut cream + nutritional yeast instead of dairy.
🧀 Different cheeses – Try Gruyère, Emmental, or sharp cheddar.
🥓 Add protein – Crispy bacon or pancetta for a meaty twist.
FAQs
Can I use frozen butternut squash?
Yes, but thaw and pat dry to avoid excess moisture.
How do I store leftovers?
Keep refrigerated for up to 3 days. Reheat in the oven for best texture.
Can I freeze this gratin?
Yes, but the texture may soften. Freeze before baking for best results.
Final Thoughts
This Butternut, Spinach & Comté Cheese Gratin is the ultimate comfort food with a gourmet twist. Creamy, cheesy, and packed with veggies, it’s a crowd-pleaser that’s simple enough for weeknights but elegant enough for holidays.
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