Butternut Squash Vanilla Dauphinoise

Butternut Squash Vanilla Dauphinoise

A delicate, delicious mix of butternut squash, vanilla and Gruyere cheese. The perfect side to impress and delight!



90 minutes


8 servings


  • 1 1/2 cups half and half
  • 2 bay leaves
  • 1 clove garlic, crushed
  • 3 sprigs of thyme
  • 1/2 teaspoon nutmeg
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 large butternut squash, peeled and sliced to about 1/4" slices
  • 6 ounces Gruyere cheese, grated


  • Preheat oven to 350 degrees, prepare casserole, pie pan, or baking dish by buttering sides and bottom
  • Mix the cream with nutmeg, crushed garlic, thyme sprigs and bay leaves in a small saucepan. Bring the mix to a boil.
  • Turn heat off beneath the cream mixture. Let it sit and infuse for 10-15 minutes.
  • Peel, de-seed and slice the butternut squash and layer it in prepared dish, sprinkling a pinch or two of salt over each layer.
  • Pour the herb and garlic infused cream over the squash, leaving the bay leaves and thyme sprigs on top.
  • Cover with foil and bake at 350 degrees for 30 minutes.
  • Uncover and sprinkle with grated Gruyere cheese.
  • Bake for 30 minutes longer, uncovered, until the cheese is melted and golden and the cream is bubbling around the edges.
  • Cool for about 10 minutes before serving.

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