Autumn has this strange power: as soon as the temperatures drop, your plate calls for something warm, something fondant and, if possible, something straight from the oven. Except that a generous gratin can quickly become much more copious than expected.
However, you can rediscover this pleasure without aligning cream, butter and a mountain of cheese. The season just happens to offer a vegetable capable of doing almost all the work for them.
A light butternut gratin that remains very delicious
For four people, plan on 800 g of butternut, 300 g of button mushrooms, 120 g of fresh goat’s cheese, 15 cl of semi-skimmed milk, a clove of garlic, a tablespoon of olive oil, thyme, pepper and a handful of hazelnuts.
Preheat your oven to 190°C. Peel the butternut, remove its seeds and cut the flesh into small cubes. Steam them for 10 minutes. They should become tender without falling apart.
The fresh goat cheese provides the desired creaminess here without the need to prepare a rich sauce. Mixed with milk, it will gently coat the vegetables during cooking.
Mushrooms, goat cheese and hazelnuts make all the difference
Cut the mushrooms into strips. Brown them with the olive oil and chopped garlic until they have released their water. Don’t rush this step: mushrooms that are still waterlogged could turn your gratin into a little autumn pool.
Arrange the butternut and mushrooms in a dish. Mix the goat cheese with the milk, thyme and pepper, then pour it all over the vegetables. Sprinkle with crushed hazelnuts.
Bake for around 25 minutes at 190°C. The butternut becomes melting, the goat cheese adds creaminess and the hazelnuts create this crunchy contrast which avoids the slightly soft effect of certain vegetable gratins.
The tip for a melting fall gratin without cream
The secret has less to do with replacing the cream than with the balance of textures. The butternut brings the softness, the goat cheese the creaminess, the mushrooms give more character and the hazelnuts brighten up each bite.
If the top still lacks color after 25 minutes, place your dish under the grill for two or three minutes, monitoring it. The nuts brown quickly, and the line between crispy and charred is pretty thin.
You can serve this gratin with a green salad and a dash of cider vinegar. For a heartier meal, serve with a soft-boiled egg, lentils or a slice of toasted sourdough bread.
1. Which squash should you choose to prepare a light gratin?
Butternut is particularly suitable for gratin thanks to its soft and melting flesh. Its texture allows you to obtain a creamy dish without having to add a lot of fat.
2. Can you prepare this butternut gratin without crème fraîche?
Yes. In this recipe, the mixture of fresh goat’s cheese and milk replaces the cream. It provides enough creaminess to coat the butternut and mushrooms while cooking.
3. Can we replace fresh goat cheese in this recipe?
Yes, you can use another creamy cheese with a creamy texture. The result will be different in taste, since the goat cheese brings a more pronounced flavor which contrasts with the sweetness of the butternut.
4. How to prevent butternut gratin from releasing too much water?
Pre-cook the butternut and especially let the mushrooms release their water in the pan before putting them in the dish. This step allows you to maintain a softer and less watery texture after baking.
5. What to serve a light butternut gratin with?
For a simple dinner, you can serve it with a green salad seasoned with cider vinegar. If you want a more substantial meal, add a soft-boiled egg, lentils or a slice of toasted sourdough bread.
