Butternut Squash with Gruyere and Parmesan

   Butternut Squash with Gruyere and Parmesan

   

• 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

 

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.