Squash Gratin Mornay Sauce: The Ultimate Comfort Food Recipe

Squash Gratin Mornay Sauce: Prepare to be transported to a realm of creamy, cheesy, and utterly comforting goodness! Imagine tender slices of squash, bathed in a velvety Mornay sauce, bubbling under a golden-brown crust. This isn’t just a side dish; it’s an experience.

Gratins, in general, have a rich history rooted in French culinary tradition. The term “gratin” refers to any dish topped with a browned crust, often achieved with breadcrumbs, cheese, or a sauce like our star, the Mornay. Mornay sauce itself is a classic French béchamel sauce elevated with Gruyère cheese, creating a luxurious and flavorful base for countless dishes. While the exact origins of combining squash with a Mornay sauce are less documented, the pairing is a testament to the enduring appeal of simple, high-quality ingredients prepared with care.

People adore this Squash Gratin Mornay Sauce for its harmonious blend of textures and flavors. The sweetness of the squash perfectly complements the savory, nutty notes of the Gruyère in the Mornay. The creamy sauce coats each slice of squash, creating a melt-in-your-mouth sensation that’s simply irresistible. Plus, it’s surprisingly easy to make! It’s an elegant dish perfect for holiday gatherings, but also simple enough to whip up for a comforting weeknight meal. Get ready to impress your family and friends with this classic with a twist!

Ingredients:

• 2 medium butternut squash (about 3 pounds total), peeled, seeded, and thinly sliced (about 1/8 inch thick)
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and freshly ground black pepper to taste
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/4 teaspoon ground nutmeg
• 4 ounces Gruyère cheese, grated
• 2 ounces Parmesan cheese, grated
• 2 tablespoons butter, cut into small pieces
• 1/4 cup breadcrumbs (optional, for topping)

Preparing the Squash and Onions:

Okay, let’s get started! First things first, we need to prep our veggies. This is a crucial step because evenly sliced squash will cook more evenly. Trust me, you don’t want some slices crunchy and others mushy!

1. Preheat your oven to 375°F (190°C). This is important so the oven is ready when we are.
2. Prepare the squash: Peel, seed, and thinly slice the butternut squash. I find a mandoline slicer makes this super easy and ensures uniform thickness, but a sharp knife and a steady hand work just fine too. Aim for slices about 1/8 inch thick.
3. Prepare the onion: Thinly slice the onion. You want it to be about the same thickness as the squash so it cooks at the same rate.
4. Sauté the vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Don’t let them brown too much!
5. Add garlic and herbs: Add the minced garlic, dried thyme, and dried sage to the skillet. Cook for another minute, until fragrant. Be careful not to burn the garlic!
6. Add the squash: Add the sliced butternut squash to the skillet. Season with salt and freshly ground black pepper to taste. Cook, stirring occasionally, until the squash is slightly softened, about 8-10 minutes. It doesn’t need to be fully cooked at this stage, just softened a bit.
7. Remove from heat: Take the skillet off the heat and set aside while you prepare the Mornay sauce.

Making the Mornay Sauce:

Now for the star of the show: the Mornay sauce! This creamy, cheesy sauce is what elevates this gratin from simple to spectacular. Don’t be intimidated; it’s easier than you think!

1. Melt butter: In a medium saucepan, melt the butter over medium heat.
2. Add flour: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the base of our sauce. Make sure to cook out the raw flour taste!
3. Gradually add milk: Slowly pour in the whole milk, whisking constantly to prevent lumps from forming. This is the most important part! Add the milk in a slow, steady stream.
4. Simmer the sauce: Bring the sauce to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has thickened slightly. It should be thick enough to coat the back of a spoon.
5. Season the sauce: Remove the saucepan from the heat and stir in the ground nutmeg, salt, and pepper to taste.
6. Add the cheese: Stir in the grated Gruyère and Parmesan cheese until melted and smooth. The sauce should be rich, creamy, and cheesy! If the sauce is too thick, add a splash of milk to thin it out. If it’s too thin, simmer it for a minute or two longer.

Assembling and Baking the Gratin:

Almost there! Now we just need to layer everything together and bake it to golden, bubbly perfection.

1. Grease the baking dish: Lightly grease a 9×13 inch baking dish. This will prevent the gratin from sticking.
2. Layer the squash mixture: Spread a thin layer of the squash and onion mixture evenly over the bottom of the prepared baking dish.
3. Pour sauce over squash: Pour about one-third of the Mornay sauce over the squash layer, spreading it evenly.
4. Repeat layers: Repeat the layers of squash mixture and Mornay sauce two more times, ending with a layer of Mornay sauce on top.
5. Dot with butter: Dot the top of the gratin with the remaining butter pieces. This will help the top brown nicely.
6. Add breadcrumbs (optional): If desired, sprinkle the breadcrumbs evenly over the top of the gratin. This will add a nice crunchy texture.
7. Bake the gratin: Bake in the preheated oven for 30-40 minutes, or until the gratin is golden brown and bubbly. A knife inserted into the center should come out easily.
8. Let it rest: Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set up a bit and makes it easier to slice.

Tips and Variations:

Want to customize your Squash Gratin Mornay? Here are a few ideas:

• Add other vegetables: Feel free to add other vegetables to the gratin, such as spinach, kale, mushrooms, or leeks. Just be sure to sauté them before adding them to the squash mixture.
• Use different cheeses: Experiment with different cheeses in the Mornay sauce. Fontina, Gouda, or even a sharp cheddar would be delicious.
• Make it vegetarian: Ensure your Parmesan cheese is vegetarian-friendly, as some contain animal rennet.
• Add a protein: For a heartier meal, add cooked sausage, bacon, or ham to the squash mixture.
• Spice it up: Add a pinch of red pepper flakes to the Mornay sauce for a little kick.
• Make it ahead: You can assemble the gratin ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

Serving Suggestions:

This Squash Gratin Mornay is delicious on its own as a vegetarian main course, or as a side dish to roasted chicken, pork, or beef. It’s also a great addition to a holiday meal. Serve it with a simple green salad and some crusty bread for a complete and satisfying meal.

Storage Instructions:

Leftover Squash Gratin Mornay can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.

Conclusion:

And there you have it! This Squash Gratin with Mornay Sauce is more than just a side dish; it’s a celebration of autumnal flavors, a comforting hug on a plate, and a guaranteed crowd-pleaser. I truly believe this recipe deserves a spot in your regular rotation, and here’s why: the creamy, cheesy Mornay sauce perfectly complements the sweetness of the squash, creating a symphony of textures and tastes that will leave you wanting more. It’s elegant enough for a holiday gathering, yet simple enough to whip up on a weeknight.

But beyond its deliciousness, this gratin is incredibly versatile. Feel free to experiment with different types of squash – butternut, acorn, or even a mix would work beautifully. For a vegetarian main course, consider adding some cooked lentils or chickpeas to the gratin before baking. Want to kick up the flavor a notch? A pinch of nutmeg or a dash of hot sauce in the Mornay sauce will do the trick.

Serving suggestions are endless! This Squash Gratin with Mornay Sauce is fantastic alongside roasted chicken, grilled steak, or even a simple salad. It also makes a wonderful addition to a Thanksgiving or Christmas feast. For a lighter meal, serve it with a crusty baguette to soak up all that delicious sauce. And don’t be afraid to get creative with your toppings! A sprinkle of toasted breadcrumbs, chopped pecans, or fresh herbs will add extra texture and flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The rich and decadent Mornay sauce, combined with the tender squash, creates an unforgettable culinary experience. It’s a dish that’s both comforting and sophisticated, making it perfect for any occasion.

Now, it’s your turn! I wholeheartedly encourage you to give this recipe a try. Don’t be intimidated by the Mornay sauce – it’s easier than you think, and the results are well worth the effort. I promise, once you taste this Squash Gratin with Mornay Sauce, you’ll be hooked.

And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Your feedback is invaluable and helps me continue to create recipes that you’ll love. So, get cooking, get creative, and get ready to enjoy the best squash gratin you’ve ever tasted! Happy cooking!

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