Potato & Winter Squash Casserole with Gruyère Cheese

By Chezlamere

have to give this a try someday

Ingredients

• 2 lbs potatoes, peeled,sliced in half and cut into 1/2 inch slices(choose a good mashing potato - I used Yukon Gold)
• 2 lbs winter squash, peeled,sliced in half and cut into 1/2 inch slices(I used butternut)
• 2 cups shredded Gruyere Cheese (this is about 9 ounces)
• 3/4 cups shredded Parmesan (this is about 1 ounce)
• 4 tablespoons butter
• 3 eggs, beaten
• 3-4 finely minced sage leaves
• 1/2 teaspoon freshly grated nutmeg
• 3/4 teaspoon salt (or to taste)

Details

Servings 10
Adapted from tnlocavore.typepad.com

Preparation

Step 1

Bring a large pot of water to boil and add the potatoes & squash. Cover, reduce heat and cook at a slow boil until soft (this took us 25 minutes).

While potatoes and squash are cooking, grate cheese and toss together. Reserve 1 cup for sprinkling over the top.

Drain potatoes and squash, reserving one cup of cooking water. Return potatoes and squash to pot and mash well. Add butter and 1 3/4 cups of cheese and mix well. Add seasonings, stir and taste. Adjust seasoning if needed. Let cool for 5-10 minutes and stir in beaten eggs. Add reserved cooking water until mixture is just slightly pourable.

Pour potato & squash mixture into a baking dish and top with the remaining cheese. Bake at 350 degrees until until the top is browned and the casserole bubbles (this took us 45 minutes). Serve!