Squash Gratin Mornay Sauce: A Delicious & Easy Recipe

Squash gratin mornay sauce: Prepare to be transported to a world of creamy, cheesy, and utterly comforting flavors! Imagine tender slices of squash, bathed in a luscious, homemade mornay sauce, bubbling under a golden-brown crust. This isn’t just a side dish; it’s a culinary experience that will elevate any meal.

Gratins, with their humble origins in French cuisine, have long been a symbol of resourceful cooking, transforming simple ingredients into something truly special. The addition of mornay sauce, a classic béchamel enriched with Gruyère cheese, elevates this dish to a level of pure indulgence. While the exact origins of combining squash with mornay are less documented, the pairing is a testament to the versatility of both components, creating a harmonious blend of earthy sweetness and rich, savory notes.

People adore this squash gratin mornay sauce for its delightful combination of textures and tastes. The squash offers a subtle sweetness and a satisfying bite, while the mornay sauce provides a creamy, decadent counterpoint. It’s also incredibly convenient to prepare, making it perfect for both weeknight dinners and elegant gatherings. The warm, comforting flavors are especially welcome during the cooler months, making it a seasonal favorite for many. Trust me, once you try this recipe, it will become a staple in your kitchen!

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
• 3 cups whole milk
• 1/4 teaspoon ground nutmeg
• 4 ounces Gruyere cheese, grated (about 1 cup)
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 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 probably the most time-consuming part, but trust me, it’s worth it!

1. Preheat your oven to 375°F (190°C). This will give it time to come up to temperature while we’re working on everything else.
2. Peel, seed, and thinly slice the butternut squash. Aim for slices about 1/8 inch thick. A mandoline slicer makes this super easy and ensures even thickness, but a sharp knife works just fine too. Just be careful! Uneven slices will cook at different rates, so consistency is key.
3. Thinly slice the onion. I like to use a mandoline for this as well, but again, a sharp knife will do the trick. You want the onion slices to be about the same thickness as the squash.
4. In a large bowl, toss the sliced squash and onion with the olive oil, minced garlic, thyme, and sage. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it really brings out the flavors of the squash. Make sure everything is evenly coated with the oil and spices.

Making the Mornay Sauce:

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

1. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the base of our sauce. It should be smooth and slightly golden.
2. Gradually whisk in the milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps from forming. Keep whisking constantly until all the milk is added and the mixture is smooth.
3. Bring the mixture to a simmer, stirring occasionally. 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.
4. Remove the saucepan from the heat and stir in the ground nutmeg, Gruyere cheese, and Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Remember, the cheese is already salty, so taste before adding more salt.

Assembling and Baking the Gratin:

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

1. Grease a 9×13 inch baking dish. This will prevent the gratin from sticking and make it easier to serve.
2. Arrange half of the squash and onion mixture in an even layer in the prepared baking dish.
3. Pour half of the Mornay sauce over the squash and onion layer, spreading it evenly.
4. Repeat with the remaining squash and onion mixture, followed by the remaining Mornay sauce.
5. Dot the top of the gratin with the remaining butter. This will help it brown nicely in the oven.
6. If desired, sprinkle the breadcrumbs over the top of the gratin. This adds a nice textural contrast.
7. Bake in the preheated oven for 45-55 minutes, or until the gratin is golden brown and bubbly and the squash is tender. You can test the squash for tenderness by inserting a fork into the center of the gratin. It should slide in easily.
8. Let the gratin cool for 10-15 minutes before serving. This allows the sauce to set up slightly and makes it easier to slice.

Tips and Variations:

Want to customize your squash gratin? 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 make sure to cook them slightly before adding them to the gratin.
• Use different cheeses: Experiment with different cheeses in the Mornay sauce. Fontina, Gouda, or cheddar would all be delicious.
• Add herbs: Fresh herbs, such as rosemary or sage, would add a lovely flavor to the gratin.
• Make it vegetarian: Ensure your cheese is vegetarian-friendly, as some Parmesan cheeses use animal rennet.
• 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.
• Spice it up: Add a pinch of red pepper flakes to the Mornay sauce for a little heat.

Serving Suggestions:

This squash gratin 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. I love serving it with a simple green salad and some crusty bread to soak up all that delicious sauce.

Storage Instructions:

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

Conclusion:

This Squash Gratin with Mornay Sauce isn’t just another side dish; it’s a culinary experience waiting to happen! The creamy, cheesy Mornay sauce perfectly complements the sweetness of the squash, creating a symphony of flavors and textures that will tantalize your taste buds. I truly believe this recipe is a must-try because it elevates simple squash into something truly special, a dish worthy of any holiday table or elegant dinner party. It’s comforting, sophisticated, and surprisingly easy to make, making it a winner in my book.

But the best part? It’s incredibly versatile! While I’ve presented it as a classic gratin, feel free to experiment. For a heartier meal, consider adding cooked sausage or ham to the layers before baking. Vegetarian? Toss in some sautéed mushrooms or spinach for an extra boost of nutrients and flavor. You could even sprinkle some toasted breadcrumbs on top for added crunch.

Serving suggestions are endless. This Squash Gratin with Mornay Sauce makes a fantastic accompaniment to roasted chicken, grilled steak, or even a simple baked fish. It’s also delicious on its own as a light lunch or vegetarian main course. I personally love serving it with a crisp green salad to balance the richness of the gratin. For a truly decadent experience, try pairing it with a glass of chilled Chardonnay.

Variations to Explore:

* Spice it up: Add a pinch of red pepper flakes to the Mornay sauce for a subtle kick.
* Go nutty: Sprinkle toasted pecans or walnuts on top before baking for added texture and flavor.
* Cheese lover’s delight: Experiment with different cheeses in the Mornay sauce. Gruyere, Fontina, or even a sharp cheddar would all be delicious additions.
* Herbaceous twist: Incorporate fresh herbs like thyme, rosemary, or sage into the gratin for a more aromatic dish.
* Individual gratins: Divide the mixture into individual ramekins for a more elegant presentation.

I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you’ll love it as much as I do. Don’t be intimidated by the Mornay sauce; it’s easier than you think, and the results are well worth the effort.

Your Turn to Create!

Now it’s your turn to get into the kitchen and create your own masterpiece. I encourage you to try this Squash Gratin with Mornay Sauce and let me know what you think. Did you make any variations? What did you serve it with? I’m eager to hear about your experience and see your culinary creations.

Please, share your photos and comments on social media using #SquashGratinDelight or tag me in your posts. I can’t wait to see what you come up with! Happy cooking, and bon appétit! I’m confident that this will become a new favorite in your recipe repertoire. Remember, cooking should be fun and experimental, so don’t be afraid to put your own spin on it. The most important ingredient is always love, so pour some into your cooking and enjoy the process!