Pumpkin Gruyère Gratin with Thyme

This was a big hit as a side dish at Thanksgiving. The thyme is amazing! It can be a little heavy so I would recommend not treating it like mashed potatoes serving-size wise. One thing I tried that works well is sprinkling a little bit of crumbled bacon on top. It complements the gruyere well and the smoky flavor adds something that pushes it farther. I have never tried vegan bacon in this, but it may work as well.

• jonh395

• Madison, WI

• 11/18/2019

Good, simple dish. By the way, don't use spices better suited for pumpkin pie in this dish, like one reviewer below did. This is a gratin. It's a savory dish, not a sweet one. Cayenne and nutmeg are classic spices here, and go well with the gruyere and thyme.

• laura_in_mn

• 10/19/2019

I made this for Thanksgiving. It can be difficult getting my whole family to eat veggies - this was a huge hit (not even enough for post-thanksgiving leftovers! tragic but a success). I used butternut squash but otherwise followed the recipe exactly. Everyone wanted a copy of the recipe - I will definitely make it again!

• ccbrents

• Altanta, GA

• 12/3/2017

Love butternut squash, and this recipe is wonderful, either on its own or as an accompaniment to a roast. God enough for company!

• lisathe2boysmom

• Jenkintown, PA

• 4/14/2017

Forgit to rate it! Epi-peeps, you need to put the forks in a more noticeable spot!

• kimrob

• Anchorage, AK

• 1/18/2016

This was really quite good! I think the squash turned out a little dry but the flavor was good. I used a Kabocha squash and I gotta say, I'll never do that again! What a pain to peel! Not that any squash is a joy to peel but I had to slice it up and lay the slices on their sides to get it peeled. It took quite a bit of upper body strength (not easy with a torn rotator cuff!) and leverage and a really sharp knife! I used dubliner cheese because I forgot to buy Gruyere, and the flavor was good but a bit sharp for the dish. But my husband liked it and I would make it again (after my next PT session...oy!)

• kimrob

• Anchorage, AK

• 1/18/2016

We substituted comte for the gruyere to add a little more flavor and gluten free crackers for the breadcrumbs (celiac) with kabocha for outstanding results. We have a practically unlimited supply of kabocha growing here and have tried most of the squash recipes on Epicurious -- this is unquestionably my favorite thus far. Simple, short prep time and delicious. Recommended as a side dish and leave the skins on with the kabocha (edible) for texture.

• afhetzel

• Hawaii

• 12/22/2014

这道菜在感恩节和我们只是值列表ED it. It served 6, barely, so unless the people you're feeding are really not partial to squash or are very light eaters, plan on the lower end of the serving estimates. I made this with butternut squash but otherwise made the recipe exactly as written. I cut the squash into cubes the size of dice, I'd say. Wasn't sure how much nutmeg to use though -- I would guesstimate I used about 1/4 tsp, possibly 1/2. The cream sauce was delicious though of course extremely high in fat. I will want to try this using some sort of lower-calorie alternative, like evaporated milk. Really yummy -- will definitely make this again.

• AlicePalace

• Chelmsford, MA

• 12/1/2014

的里维wers from DC and FL must have done something wrong. As mentioned in my earlier review, I pit the whole thing together day before, except for the final last baking step. Forgot to mention that when I added the infused cream, I did toss the mixture with it instead of just letting it sit on top. Everyone enjoyed it, even my brother who's no a big vegetable eater. There was just enough left for us to enjoy with dinner last night.

• RoniJordan

• Hanover, ma

• 11/30/2014

I've never seen a gratin made this way before, and probably for good reason. This recipe is terrible. I don't know how people are rating it as highly as they are because it was just a gloppy mess and tasted thrown together. I would never make this again.

• Anonymous

• Washington, DC

• 11/29/2014

Good heavens I must have done something wrong? We each had one bite and it went in the trash. I did substitute allspice and a dash of cinnamon for the nutmeg. As it was a more complicated dish I suspect the heavy cream infused too long as I wrangled the other recipes for the holiday table....

• boatland

• St. Petersburg, FL

• 11/29/2014

This was a HUGE hit at our Thanksgiving table yesterday. I prepped the whole dish on Wednesday, except for the final 5-7 minute bake, in a Polish Pottery oval baker - calling my retail source first to make sure it could tolerate 425 oven. They advised me to put it in cold oven and let it come up to temperature gradually instead of shocking it in a preheated oven. I did use precut butternut squash, but had to recut most of the pieces to a more uniform size. Quite savory, with just enough sweetness for balance. Will definitely keep this on the T'day menu for years to come.

• RoniJordan

• Hanover, MA

• 11/28/2014

This is a fabulous receipe! It sounded a little bit "different" when I read the ingredients, but when I saw that Susan Spungen had created it I knew it would be good. And it definitely was. I made it pretty close to the way it was written with the exception that I used Emmenthaler rather than Gruyere (my husband is not a fan of a Gruyere). I also roasted the butternut squash ahead of time, then reheated in the oven, made the cream sauce and finished as the receipe instructs. Everyone raved and asked for the receipe! This is a winner.

• Malinda

• 沙龙中心,俄亥俄州

• 10/29/2014

I made this recipe with butternut squash, fresh basil and thyme from my herb garden and doubled the "cream" sauce using the whole butternut squash. Substituted unsweetened Almond Milk for the cream and freshly grated Asiago/Parmesan cheese blend for a very nice alternative to dairy. Reduced the fat significantly. Very good. Rate this recipe a "4". Will make again!

• PatriciaRN

• Tuscaloosa, Alabama

• 10/27/2014

I made this tonight for a smaller group so cut in half. It was wonderful. If I made the whole recipe it would have been gone too! People raved about it. Served it with a roast porkers and roasted asparagus.

• kate1114

• Philadelphia

• 10/25/2014