Squash gratin: the best recipe
20 mins
Easy
180 calories
This squash gratin combines crispy bacon, tender mushrooms and grated Gruyere cheese for a comforting dish that goes perfectly with your meats and fish. The recipe is really accessible, even for beginners, and pleases all members of the family. A winter accompaniment that works every time.
Ingredients
4
people
-
Squash
1 kg
-
Egg
3
-
Bacon
250g
-
Button mushroom
100g
-
Onion
1
-
Liquid cream
20cl
-
Grated Gruyere
100g
-
Pepper
-
Sweet pepper
1 tbsp
-
Cumin
2 tbsp
-
Nutmeg
1 tbsp
Preparation
Total time
50 mins
Preparation
20 mins
Cooking
30 mins
-
1
Cut the squash into small pieces. Slice the onion. Cut the mushrooms into strips. Brown the bacon alone in a large non-stick pan. Once they have rendered their fat, add the onion and mushrooms and cook over medium heat.
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2
Once these have melted, add the pieces of squash and simmer over medium heat, adding a little water to prevent everything from sticking. Preheat the oven to 180°C (thermostat 6).
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3
Once the squash is tender and soft, place in a gratin dish. In a salad bowl, mix the 3 beaten eggs, the cream and the spices. Pepper to taste.
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4
Pour the cream-egg-spice mixture into the gratin dish.
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To finish
Sprinkle with grated Gruyere cheese and bake at 180°C for 30 minutes.
