Butternut Squash Gratin With Gruyere and Parmesan ~ Recipe

Ingredients

• 1 1/2 pounds butternut squash, peeled and sliced 1/4-inch thick
• 2 tablespoons olive oil
• Salt and pepper
• 3 tablespoons thyme, picked
• 1 1/2 pounds Yukon Gold potatoes, washed and sliced 1/4-inch thick
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup butter
• 1 1/2 cups grated gruyere
• 1 cup Parmesan

Directions

• 1.

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

• 2.

  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.

• 3.

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

• 4.

  Begin layering gratin, starting with a 1/4 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.

• 5.

  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.