Butternut Squash & Potato Au Gratin. Happy Thanksgiving!

Name: Butternut Squash & Potato Au Gratin. Happy Thanksgiving!
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 2 cups heavy cream; 4 large sprigs rosemary; 6 garlic cloves, smashed; salt and pepper; 2 lbs yukon gold potatoes, peeled and thinly sliced; 1 butternut squash, peeled and thinly sliced (about 2 pounds); 2 1/4 cups coarsely grated gruyere cheese

Submitted by Soma Sengupta

"A wonderful, wonderful, melting, soothing, nourishing Thanksgiving side dish, or a decadent weeknight main dish. If you have a mandolin or other slicer, this dish takes so very little time to prep. And then you have comfort food at its finest."

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photo by Soma Sengupta

Ready In:: 1hr 20mins
Ingredients:: 7
Serves:: 8

ingredients

2 cups heavy cream
4 large sprigs rosemary
6 garlic cloves, smashed
salt and pepper
2 lbs yukon gold potatoes, peeled and thinly sliced
1 butternut squash, peeled and thinly sliced (about 2 pounds)
2 ¹⁄₄ cups coarsely grated gruyere cheese

directions

Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.