Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe
A rich and creamy Cheesy Herb Butternut Squash Gratin featuring layers of tender butternut squash slices baked in a savory cheese sauce infused with fresh thyme, rosemary, and garlic. Topped with a crispy, golden Panko breadcrumb crust enhanced with Parmesan and garlic powder, this comforting dish is an elegant side perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For Gratin
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Kikkoman® Umami Joy Sauce®
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1 large butternut squash, peeled and thinly sliced (about ¼” thick)
For Panko Topping
- ½ cup Kikkoman® Panko Bread Crumbs
- 1 tablespoon melted butter
- 2 tablespoons Parmesan cheese, grated
- ½ teaspoon garlic powder
- Optional: 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish to prevent sticking and ensure even cooking.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Then stir in minced garlic, fresh thyme leaves, rosemary, salt, and black pepper; cook until fragrant to release all the herb and garlic flavors.
- Add Umami sauce and liquids: Stir in the Kikkoman® Umami Joy Sauce®, then pour in heavy cream and whole milk. Bring the mixture to a simmer, then reduce heat to gentle simmer to meld the flavors.
- Melt cheeses: Gradually stir in the sharp cheddar and Gruyère cheeses until fully melted and the sauce becomes smooth and creamy. Remove from heat to avoid curdling.
- Build the gratin: Arrange thin butternut squash slices evenly in the prepared baking dish, slightly overlapping the pieces. Pour the cheese sauce evenly over the squash, ensuring full coverage.
- Prepare Panko topping: In a small bowl, combine Panko bread crumbs, melted butter, grated Parmesan, and garlic powder. Mix well until the crumbs are evenly coated with butter and cheese.
- Assemble and bake: Sprinkle the Panko mixture evenly over the gratin. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes to cook the squash and heat through.
- Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, until the Panko topping becomes golden brown and crispy.
- Rest and garnish: Let the gratin rest for 5 minutes after baking to set. Sprinkle with freshly chopped parsley before serving for a fresh herbal note and attractive presentation.
Notes
- Use a sharp knife or mandoline to slice the butternut squash thinly and evenly for uniform cooking.
- If you prefer a spicier twist, add a pinch of red pepper flakes to the cheese sauce.
- Gruyère cheese can be substituted with Swiss cheese if necessary, but Gruyère offers a nuttier flavor.
- Letting the dish rest after baking helps the sauce thicken slightly for better serving consistency.
- This gratin can be made ahead and refrigerated; add extra baking time if baking from cold.
Keywords: butternut squash gratin, cheesy gratin, panko topping, herb gratin, baked squash, comfort food, vegetarian side dish
