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Ingredients
- 1 Tbsp canola oil
- 2 Tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cups whole milk
- 5 oz Gruyere cheese, shredded (about 1 1/4 cups), divided
- 2 tsp kosher salt, divided
- 2 oz French bread, torn into small pieces
- 1/4 cup fresh flat-leaf parsley leaves
- 1 Tbsp fresh thyme leaves
- 2 Tbsp salted butter, melted
- 4 cups (about 20 oz) russet potato, cut into 1-inch cubes
- 3 cups (about 14 oz) butternut squash, cut into 1-inch cubes
- 3 cups (about 14 oz) sugar pumpkin, cut into 1-inch cubes
Details
Servings 8
Preparation time 25mins
Cooking time 85mins
Preparation
Step 1
Heat oil in a medium saucepan over medium. Add flour, nutmeg, and cloves to pan. Cook, stirring constantly, 1 minute. Add milk; bring to a boil, and cook, stirring often, until thickened, about 1 minute. Remove from heat, and let stand 5 minutes. Add 3/4 cup of the cheese, 1/4 cup at a time, stirring with a whisk until melted after each addition. Whisk in 1 1/2 teaspoons of the salt.
Preheat oven to 425 with an oven rack about 8 inches from heat.
Combine bread, parsley, and thyme in a food processor; pulse until coarsely chopped. Transfer to a large bowl, and toss with melted butter. Set aside.
Place potato, squash, and pumpkin a lightly greased 13- x 9-inch baking dish. Pour milk mixture over squash mixture, and sprinkle with remaining 1/2 teaspoon salt, pressing mixture into an even layer. Cover and bake in middle of preheated oven until squash is tender, about 1hour. Remove baking dish.
Preheat broiler to high. Uncover dish, and sprinkle top of gratin with bread-herb mixture and remaining 1/2 cup cheese. Broil on rack 8 inches form heat until top is browned, 2 to 3 minutes.
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