Tins rattle, ovens hum, and golden veg takes centre stage at last.
Across the country, home cooks are turning to a silky, cheese-topped squash gratin that skips cream yet stays lavish on comfort. The trick sits in simple kit, everyday dairy, and a few smart flavour moves that keep costs steady while morale rises.
A budget-friendly comfort dish takes centre stage
The message landing on British dinner tables this week is plain: a generous, cream-free gratin can still feel rich. Shoppers want value without the heaviness, and squash delivers. It brings colour, sweetness and body, then pairs neatly with whole milk and a firm, melt-friendly cheese.
Families report full plates for less than £1.20 a head, with hot, bubbling trays ready in about 40 minutes at 180°C.
That cost stacks up. Using mid-range supermarket prices, 1.2 kg squash, 70 cl whole milk and 150 g grated cheese feed four comfortably. Add garlic, a twig of thyme or rosemary, a scrape of nutmeg, and a spoonful of breadcrumbs or chopped nuts if you like crunch. It reads modest; it eats abundant.
How the cream-free method works
Whole milk softens edges without turning heavy. Cheese gives stretch and colour on top while lending savoury depth to each forkful. Thin slices of squash cook evenly, the milk steams them from below, and the top sets into a golden sheet that crackles when you tap it with a knife.
No cream required: 70 cl whole milk and 150 g hard cheese deliver velvet beneath and bronze on top.
Heat, moisture and that bronze finish
- Slice squash to about 5 mm for quick, even cooking.
- Pre-cook for 8–10 minutes in salted boiling water or steam until just tender.
- Warm the milk with thyme, nutmeg, salt and pepper before you layer.
- Rub the dish with a cut clove of garlic for gentle aroma.
- Bake at 180°C for about 40 minutes; finish under the grill for 2–3 minutes.
Squash varieties at a glance
Different varieties bring different textures. Here is a quick guide to help you pick for tonight.
| Variety | Texture and flavour | Best for |
|---|---|---|
| Butternut | Silky, sweet, consistent slices | Classic gratins with a smooth, cohesive finish |
| Red kuri (potimarron) | Nutty, chestnut-like notes | Autumnal layers with deeper aroma |
| Muscat (muscade) | Rich, aromatic, slightly denser | Big-batch trays and bold cheese pairings |
Prices, portions and the £1.20 claim
Based on typical UK shelf prices this month, a four-portion tray can land near £4.75–£5.00.
- 1.2 kg squash at £1.90/kg: £2.28
- 70 cl whole milk at £1.25/litre: £0.88
- 150 g firm cheese at £9.00/kg: £1.35
- Garlic, herbs, nutmeg, crumbs: about £0.25
Total: around £4.76, or roughly £1.19 per portion. Shop the value aisle, and that drops further; pick premium cheese, and it nudges up. You stay in charge of the spend.
Step-by-step in brief
Set the oven to 180°C. Peel and deseed the squash, then slice thin. Par-cook until barely tender, drain well. Rub the dish with garlic. Layer squash, ladle in warm milk, season, scatter cheese. Repeat. Top the final layer with more cheese and, if you fancy, a dusting of breadcrumbs and chopped nuts. Bake until golden; grill to finish. Serve steaming.
Swap-ins for every table
Dairy-light and dairy-free routes
Choose semi-skimmed milk if you want a lighter tray; reduce the liquid by a splash to keep texture plush. For a dairy-free pan, use an oat or soy drink and swap the cheese for a savoury sprinkle of nutritional yeast and toasted breadcrumbs. A spoon of olive oil drizzled on top helps browning.
Herbs and spice that lift the mood
- Nutmeg for warmth, cumin for a gentle nudge, smoked paprika for depth.
- Thyme or rosemary for a woodsy line through the dish.
- Toasted walnuts or hazelnuts for snap and aroma.
Serving ideas that feel like a treat
Balance richness with a salad of baby leaves, sharp mustard and walnut oil. Keep the autumn theme with pan-fried wild mushrooms and a squeeze of lemon. A trickle of walnut oil at the table adds perfume and sheen without much cost.
Nutrition notes and kitchen wins
Squash brings beta-carotene, fibre and potassium. Skipping cream reduces saturated fat compared with classic gratins. A firm Alpine-style cheese adds calcium without needing huge handfuls. Season boldly to keep salt low. Drain cooked slices very well to cut wateriness and concentrate flavour.
Think 10 cl milk and 30 g cheese per person for balance, then adjust for appetite or side dishes.
Common pitfalls and how to avoid them
- Watery tray: slice thin, pre-cook, drain thoroughly, and bake the last 10 minutes uncovered.
- Dry layers: warm the milk and be generous with it between layers; if it tightens early, tent loosely with foil.
- Pale top: use a fine grate, spread cheese evenly, and finish under a hot grill.
- Bland bite: season the milk, not just the top; rub the dish with garlic for background aroma.
For leftovers, batch cooks and busy nights
Cool the tray, chill within two hours, and keep for up to three days. Reheat at 180°C until piping hot. For the freezer, build the dish with par-cooked squash and cooled seasoned milk; wrap tightly and freeze raw. Bake from frozen at 180°C, adding 10–15 minutes and covering early to avoid scorching.
Leftover squares fold nicely into a warm grain bowl with spinach and toasted seeds. A spoonful blitzes into a quick soup with extra stock. A crisp-edged slice in a roll with rocket makes a sturdy packed lunch.
Choosing well at the market
Pick squash that feels heavy for its size, with matte skin and no soft spots. Butternut should have a long, plump neck for more seedless flesh. Red kuri often cooks skin-on, saving prep time and reducing waste. Store in a cool, airy place; once cut, wrap and refrigerate.
What to try next
Layer in thin coins of potato for extra body, or tuck in ribbons of carrot and a pinch of turmeric for colour. Fans of deeper flavour could blend a spoon of miso into the warm milk. If you own a mandoline, use it for quick, even slices. If not, a sharp knife and patience do the job safely.
