Cheesy Potato and Butternut Squash Gratin

It’s squash season, but to be honest in my kitchen it’s always a good time for squash. Such a versatile ingredient. You’ve probably heard me go on about how I loath the preparation of this large veggie, but it’s always worth it when I sit down to enjoy my meal. This recipe is bound to wow your dinner guests, that’s not to say that it’s too special to eat on an average weekday night, it’s simple yet it oozes flavour, and you can plate it up in rings to make it look at little more fancy at dinner parties. I hope you’ll enjoy it as much as I do.


What You’ll Need: (serves 6)

  • 1 x medium sized butternut squash, peeled and very thinly sliced
  • 500g of potatoes, also peeled and thinly sliced
  • 500ml of unsweetened almond milk (or vegan milk of your choice)
  • 3 cloves of garlic, grated
  • 1 tablespoon of fresh thyme
  • 2 bay leaves
  • 2 tablespoons of nutritional yeast
  • Grated nutmeg to taste
  • Salt and pepper to taste
  • Vegan butter for greasing
  • 1 teaspoon of tapioca flour, for thickening (you can use any flour but the tapioca makes the sauce beautifully shiny)
  • A block of Organic Violife pizza cheese




1. Preheat the oven to 180°C

2. All 350ml of the milk, the garlic, nutmeg, thyme and bay leaves to a pan, and heat through.

3. Gently add in the nutritional yeast, stirring all the time to prevent lumps. Grate over some nutmeg to your taste and salt and pepper to taste.

4. Leave to infuse for about 10 minutes before removing the bay leaves.

5. Grease an oven proof dish with some vegan butter and start to layer up the gratin, starting with the squash. Slightly overlap each medallion so the dish does not fall apart when serving.

6. After each layer, sprinkle a little salt and pepper and grate over some cheese.

7. Pour over the milk sauce, cover the dish with some tinfoil, and bake in the oven for 30 minutes.

8. Meanwhile, add a little vegan butter to the milk pan along with the tapioca flour, heat to form a roux, and slowly add the rest of the milk along with 3 tablespoons of vegan cheese, stirring constantly.

9. After 30 minutes, remove the gratin from the oven. Push the ingredients down so that the remaining liquid covers the veggies.

10. Pour over the cheese sauce and place the dish back in the oven, uncovered, for a further 30 minutes, or until cooked.


If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram, or @thetinyVK on Twitter – I’d love to see them! xTx

Share and enjoy!

Tanya O’Halloran – The Tiny Vegan Kitchen