Squash, mustard & gruyère gratin

Squash, mustard & gruyère gratin

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(6 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins


Serves 4 - 6

Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish – serve with a Sunday roast or sausages

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal443
  • fat37g
  • saturates21g
  • carbs17g
  • sugars11g
  • fibre4g
  • protein9g
  • salt0.7g
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  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, peeled and squashed
  • 8 sage leaves
  • 300ml pot double cream
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp wholegrain mustard
  • 1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
  • 100g gruyère (or vegetarian alternative), grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  1. Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.

  2. Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.

  3. If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you’ve used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.

  4. Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

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Comments, questions and tips

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31st Oct, 2019
I've found gratins a bit hit and miss to make in the past as often there is too much liquid. No such problem with this recipe however, it was truly delicious with great texture. I had a fruity mustard which had chunky pieces of dried fruit in and this really added to the flavour. Also I used strong cheddar as we had no gruyère and this worked well. A great autumn dish served with veggie sausages.
11th Nov, 2018
Easy to follow steps however I used pumpkin and sadly it turned out to be a flavourless wet mess. It seems like the pumpkin just released water and absorbed (and gave) no flavour.
12th Oct, 2018
I'm always struggling to find different side dishes to mix up the average meal, this is now a favourite - Easy to make and very tasty
24th May, 2018
Lovely with some pork chops. I too never bother peeling butternut squash. We really like the skin especially roasted wedges of butternut
17th Apr, 2016
Delicious! Made this with half squash and half potato as I don't like things too sweet. Served as a side to steak with red wine sauce. Will definatly be making again.
6th Nov, 2015
Just made this and it is delicious. Highly recommended.
17th Oct, 2015
Soooo tasty! I didn't bother peeling the squash (I never do, it's such a faff) and it was fine. It benefitted from sitting for ten mins as it was a bit wet when it first came out of the oven. I served it with roast pork belly and all the normal trimmings, but it's almost a meal in itself and would be nice with just a green salad for a light supper. I'll definitely be making this one again.
Linda Jarvis
25th Nov, 2015
I am about to make this dish and freeze it for Christmas. I can see nothing to indicate at which point it can be frozen, in the dish before baking or baked first. I assume it is the latter, but would like confirmation please.
ALikeToBeAlive's picture
20th Oct, 2017
i wondered that too! I would freeze before cooking in the oven and put in dish ready to cook from frozen as to not let the pumpkin go mushy. hope this helps!
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