Butternut Squash Gratin With Gruyere and Parmesan ~ Recipe

By janicecraig

Ingredients

• 1 1/2 lbs butternut squash, peeled and sliced 1/4-inch thick
• 2 Tbsp olive oil
• Salt and pepper
• 3 Tbsp thyme, picked
• 1 1/2 lbs Yukon Gold potatoes, washed and sliced 1/4-inch thick

Details

Servings 1
Adapted from tastemade.com

Preparation

Step 1

Preheat oven to 425ºF, and prepare a 9x9 baking dish with butter.

In a bowl, toss together butternut squash slices with olive oil, salt, pepper and thyme. In another bowl, toss together Yukon Gold potatoes with olive oil, salt, pepper and thyme. Set aside.

In a pot, heat milk, cream and butter to a simmer. Set aside.

Begin layering gratin, starting with a ¼ cup of cream mixture, followed by a layer of squash, a handful of gruyere and a sprinkling of Parmesan. Repeat alternating layers of squash and potatoes, finishing the top with extra cheese and a sprinkling of thyme.

Cover with foil and bake for 20 minutes. Check doneness with a paring knife or toothpick in the middle. Remove foil and cook another 20 minutes until golden and bubbly.