Ingredients
- 2 medium-sized butternut squashes, peeled and thinly sliced
- 4 large Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter, for greasing the baking dish
Feel free to swap the Gruyère for a sharp cheddar if you prefer a stronger cheese flavor, or use sweet potatoes instead of Yukon Golds for a different twist. The versatility of this dish makes it a favorite in my home, as it was in my grandmother’s.
Instructions
- Preheat your oven to 375°F (190°C). Butter a large baking dish generously to ensure nothing sticks.
- In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, and thyme. Allow the mixture to come to a simmer, stirring occasionally, and then set aside.
- Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Follow with a layer of squash slices.
- Pour a third of the cream mixture over the top, and sprinkle with a bit of Gruyère and Parmesan cheese.
- Repeat the layering process twice more, ending with a generous sprinkle of cheese on top.
- Season each layer lightly with salt and black pepper, keeping in mind that the cheese will add additional saltiness.
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
- Let the gratin cool for at least 10 minutes before serving. This allows the flavors to meld and makes it easier to serve.
As you prepare this dish, remember my grandmother’s advice — cook with your senses. Listen to the gentle bubble of the cream, watch for that perfect golden hue, and savor the aroma that fills your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International