Creamy Slow Cooker Butternut Squash Gratin with Emmental Tips, FAQ & printable recipe

Tips for success

For added depth of flavor, consider adding a pinch of freshly cracked black pepper or a tiny amount of dried thyme along with the nutmeg. These additions complement the natural sweetness of the squash without overpowering the delicate balance of the cream and cheese.

Adjust the salt levels according to personal preference, keeping in mind that the cheese also contributes a savory, salty element to the final dish.

If the gratin appears too liquid after the cooking time, remove the lid for the final 30 minutes of the cooking cycle. This allows excess moisture to evaporate, helping the cream sauce thicken to the desired consistency.

Always allow the dish to rest for at least 10 minutes before serving, as this is crucial for the sauce to settle and coat the squash slices properly rather than running off upon plating.

Variations

• Herbed Gratin: Add a tablespoon of finely chopped fresh sage or thyme during the seasoning phase to introduce an earthy, aromatic dimension that pairs beautifully with the sweet squash.
• Spiced Gratin: Incorporate a pinch of red pepper flakes along with the nutmeg to provide a subtle, warming heat that cuts through the richness of the heavy cream and cheese.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce and squash texture may separate or become grainy upon thawing and reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) until hot, or in the microwave in 30-second intervals until warmed through.

Allow any leftovers to cool completely at room temperature, but for no longer than two hours. Once cooled, transfer the gratin into an airtight container. It can be stored in the refrigerator for up to three days. When ready to eat, reheat gently in the oven or microwave, ensuring it is heated through to a piping hot temperature before serving.

The squash can be peeled and sliced up to one day in advance and stored in a sealed bag in the refrigerator. Assemble the gratin in the slow cooker insert just before cooking. Avoid assembling it too far in advance, as the salt may draw too much moisture out of the raw squash if it sits for a prolonged period before the cooking process begins.

Serving ideas

Serve the gratin directly from the slow cooker or transfer it to a warmed serving dish for a more formal presentation. It pairs exceptionally well with roasted meats, such as pork loin or roast chicken, providing a creamy, comforting contrast.

Because it is quite rich, a side of crisp, acidic greens or a simple balsamic-dressed salad helps to balance the flavors of the meal.

When serving, use a large spoon or spatula to lift portions, ensuring each serving includes a good amount of the tender squash, the thickened cream sauce, and the golden cheese crust from the top.

Garnish with a light dusting of fresh nutmeg or finely chopped fresh herbs like parsley for a pop of color and freshness that brightens the overall appearance of the dish.

Frequently asked questions

Recipe card

Creamy Slow Cooker Butternut Squash Gratin with Emmental

Prep 15 minCook 4 hRest 10 minTotal 4 h 25 minServes 6

Ingredients

• 2 lbs butternut squash, peeled, seeded, and thinly sliced
• 3 cloves garlic, minced
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1 1/2 cups heavy cream
• 1 cup emmental cheese, freshly grated

Instructions

1. Begin by peeling, seeding, and slicing the butternut squash into thin, even rounds. Arrange the slices in an overlapping layer at the bottom of the slow cooker to ensure even cooking throughout the process.
2. Scatter the minced garlic evenly over the squash layer. Sprinkle the ground nutmeg and kosher salt over the vegetables. Pour the heavy cream over the top, ensuring it settles down between the layers, then finish by scattering the grated Emmental cheese evenly across the top surface.
3. Cover the slow cooker and cook on low for 4 hours, or until the squash is fork-tender and the cheese has formed a golden, bubbling crust on top. Allow the gratin to rest for 10 minutes before serving, allowing the cream sauce to thicken slightly and set.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

9.5 g

Carbohydrates

18 g

Fat

25 g

Fiber

3 g

Sugar

4.5 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.