- 10
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)
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!