After four days of being stuck in the house with snow, fresh produce starts to become a little scarce. I am so glad I keep a good stash of squash, potatoes and onions around in the winter months. They can last a couple weeks when stored correctly. I also keep a well-stocked cheese drawer for when inspiration hits.
Anyway, the fresh and more perishable veggies were all gone yesterday. The fruit has disappeared too. Sure I have enough food around to feed us for a very long time, but it’s the fresh stuff I always seem to crave.
I decided to make this gratin to serve alongside some grilled steaks yesterday evening. It really is a hearty dish, packed with flavor. What really made the taste stand out was the mixture of crushed sage leaves and ground mace I used for the spices. And let’s not forget the melty Gruyere cheese. Those three things were perfect for this dish…don’t substitute them out!
The onions are sauteed in butter and sage until softened.
The butternut is cooked in broth and cream and the mace is added.
Your family will love this dish. It’s time to change it up anyway, we’ve all had plenty of mashed potatoes this winter.
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Katrina @ Warm Vanilla Sugar says
This looks lovely!
Diana says
Hello, Cathy,
Yes, we have had enough of the snow and ice and are optimistic that some rain will soon follow.
Butternut squash, potatoes and onion are still a part of our larder as well as some surviving fresh sage in the garden and Gruyere in the refrigerator; this looks absolutely delicious and will be served up soon. No mace, but perhaps a bit of fresh nutmeg will do for us.
Stay warm and thank you. PS: saw you over at Larry’s (Big Dude)
Samantha says
this looks SO good. I need to get myself a well stocked cheese drawer! 😉
Sues says
This looks SO MUCH BETTER than mashed potatoes!!
Jane, The Heritage Cook says
This looks fantastic Cathy! I happen to have nearly all the ingredients at hand – plus a bunch of spinach I need to use up. I think this might be just the thing to make. Thanks for the inspiration!
Laura @ Laura's Culinary Adventures says
Yum! I love the crunchy, cheesey top!
Betty Fitzgerald says
With a few more winter months ahead, I’ve got time to give this fabulous recipe a try. Golden and nutritious! Thanks for sharing it.
Karen says
Cathy I do not have a microwave but I do have a Wolf combi steam convection oven. So I could steam the squash and sweet potato instead. What texture would I want before I then add to the skillet? Totally soft or still a little firm, etc? Or should I do steam and convection so a little roasted before adding to the skillet?
JS says
Made this for a party over the weekend…absolutely amazing! Both rich and savory. Thanks so much for posting this!