Cheesy everything season has begun and we are so ready! I decided I’d start this cheesy season with a twisted version of tartiflette, which is basically the same thing but with potatoes slices instead of butternut. It tastes different of course, it is sweeter and is a little bit harder to cut into servings because the squash gets soft but it was so so so good.
I guess you could use whatever thinly sliced squash you have on hands! Or zucchini, eggplants… when those are in season! Meanwhile, here is a dinner idea that is delicious and a twist on a classic french dish.
Cheesy butternut gratin (serves 4-6) :
- 1 butternut squash (about 1,2kg)
- 1 reblochon cheese
- 100g smoked bacon bits
- 6 tbsp sour cream
- 2 garlic cloves
- Salt and pepper
Preheat the oven at 180°C/350°F.
Peel the butternut (without butchering your hand) and slice it thinly. Take the seeds out of the slices that need it.
Slice the reblochon in half. Then cut it lengthwise to get 4 pieces.
In a bowl, add sour cream, season with salt and pepper.
Grate the garlic cloves and add it to the sour cream.
In a baking dish, make a thick layer of butternut slices.
Put half of the sour cream on top and spread it.
Add the bacon bits on top.
Cover with two pieces of cheese.
Add the rest of the squash, then sour cream and the last two pieces of cheese.
Bake for 30-40 minutes. The squash must be tender and the cheese bubbly and browned!