Sweet Potato and Butternut Squash Gratin

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🌿 RosemaryThyme Butternut Squash & Sweet Potato Gratin

Tender squash and sweet potatoes, fragrant herbs, and a light creamy sauce make a comforting side dish for a fall supper or Thanksgiving table—with no peeling or chopping vegetables!

Makes: 6 side servings
Baking dish: 8-inch square or similar 2-quart dish

Ingredients

• 2 bags (10 ounces each) Great Value Frozen Butternut Squash Cubes
• 2 bags (10 ounces each) Great Value Frozen Diced Sweet Potatoes
• 1 cup fat-free half-and-half
• 1 tablespoon Great Value Cornstarch
• ½ cup shredded Swiss cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, finely crushed
• ¼ teaspoon black pepper
• Small pinch of ground nutmeg
• 1–2 garlic cloves, minced, optional
• Olive oil cooking spray

Directions

1. Heat the oven to 375°F. Lightly coat the baking dish with olive oil cooking spray.
2. Cook the frozen squash and sweet potatoes according to their package directions until just tender. Drain thoroughly and let stand in a colander for about 5 minutes so excess moisture can escape. Handle gently to keep the pieces intact.
3. Whisk the cornstarch into the cold fat-free half-and-half in a small saucepan. Add thyme, rosemary, pepper, nutmeg, and optional garlic.
4. Warm over medium-low heat, stirring constantly, until the sauce lightly thickens. Avoid a hard boil. Remove from the heat and stir in ¼ cup Swiss cheese.
5. Place the drained vegetables in the baking dish. Pour the sauce over them and gently fold together. Sprinkle with the remaining ¼ cup Swiss cheese and the Parmesan.
6. Bake uncovered for 20–25 minutes, until hot throughout and lightly golden on top. Let rest 5–10 minutes before serving so the sauce can settle.

Helpful notes

• For less sodium: Choose plain, unseasoned frozen vegetables and compare cheese labels. No salt is added to this recipe, but the dairy ingredients still contribute sodium.

• For the best texture: Thorough draining is especially important with frozen vegetables. Avoid overcooking them before assembling.

• Prefer Gruyère? Use the same modest quantity in place of Swiss for a flavor closer to the original.

A little RosemaryThyme note

A comforting dish doesn’t need heavy cream or a thick blanket of cheese. Sometimes a little cheese, fragrant herbs, and the natural sweetness of autumn vegetables are all we need to bring warmth to the table. 🌿💛

🛒 Browse my Walmart storefront:
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https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡