Butternut, Goat Cheese & Bacon Gratin
Ingredients
1 Butternut squash- 200 g Bacon lardons
50 g Emmental cheese (grated)
400 ml Double cream
1 Garlic clove
150 g Goat's cheese (soft ripened) eg. Chavroux La Buche
Black pepper
Instructions
- Preheat the oven to 200C (fan oven).
- Peel the butternut squash. Cut it lengthway and remove the seeds. Then cut it into thin slices.
- Cut the goats cheese into slices. Finely chop the garlic.
- Layer the butternut slices in the dish, followed by some slices of goats cheese, bacon lardons, pepper and a bit of chopped garlic. Repeat the layers until the dish is full. The last layer should be butternut slices.
- Pour the cream over the top and generously sprinkle with Emmental cheese.
- Bake for 45 minutes at 200C or until a knife slides through easily like in butter.
Notes
FAQs
Do I need to pre-cook the butternut squash or bacon?
No. The thin slices of raw butternut will steam and become perfectly tender in the cream during the long bake. The bacon lardons will cook through and render their fat directly into the gratin, seasoning every layer. This is a one-dish wonder.
What type of goat cheese should I use?
Use a soft, spreadable, ripened log (like Chavroux La Bûche or a similar creamy chèvre). This type melts beautifully into the layers. Do not use a hard, aged goat cheese or crumbled feta, as they won’t provide the same creamy, melty pockets.
Can I make this vegetarian?
Yes, simply omit the bacon. For added savoury depth, sauté 150g of sliced mushrooms until dry and use them in its place, or add a pinch of smoked paprika between the layers. The gratin will still be rich and flavourful.
My gratin is still watery after baking. What happened?
This usually means your butternut slices were too thick. They must be thin (about 3-5mm) to cook through and absorb the cream properly. Also, ensure you’re using double/heavy cream, not a lighter substitute, as it thickens best. Let it rest for 10 minutes after baking; it will set.
Can I prepare this gratin ahead of time?
You can assemble it completely up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the baking time if it goes in cold.
What can I substitute for Emmental cheese on top?
Gruyère is a perfect substitute. For a stronger flavour, use Comté or a sharp white cheddar. The top cheese should be a good melter that forms a golden, flavourful crust.
How do I know when it’s perfectly done?
The top should be deeply golden and bubbly. Test by inserting a sharp knife into the centre; it should meet no resistance and slide through the butternut “like butter,” as the recipe states. The cream will be fully absorbed and thickened.
Can I freeze this gratin?
It’s not ideal. The creamy sauce may separate upon thawing and reheating, and the squash can become mushy. It is best enjoyed fresh or kept as leftovers in the fridge for up to 3 days.
What should I serve with it?
It’s a rich, complete side dish that pairs wonderfully with simple roast chicken, pork chops, or sausages. For a vegetarian meal, serve it with a large, bitter green salad dressed with a sharp vinaigrette to cut through the richness.
Can I use pumpkin or sweet potato instead of butternut?
Yes. Use a firm, dense pumpkin like Crown Prince or Kabocha, sliced thinly. Sweet potato will work but will cook faster and become sweeter; reduce the baking time by 10-15 minutes and check for tenderness earlier.
Throw in your flavor