Potato-Butternut Squash-and-Gruèyre Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
5 medium yukon gold potatoes (about 2 1/2 pounds) |
1 large butternut squash (about 2 pounds) |
2 tablespoons butter or margarine |
1 large sweet onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups shredded gruyère cheese |
cream sauce |
Directions:
1. Peel and thinly slice potatoes. Peel, seed, and thinly slice squash.
2. Cook potato in boiling water to cover in a Dutch oven 5 minutes. Add squash; cover and cook 3 more minutes. Remove from heat, and drain well.
3. Melt butter in a large skillet; add onion, and saute 10 to 12 minutes or until golden brown.
4. Layer half of potato slices and squash in a lightly greased 13- x 9-inch baking dish; sprinkle with half of salt and pepper. Top with half of onion, cheese, and Cream Sauce. Repeat layers, ending with Cream Sauce.
5. Bake at 350° for 1 hour or until golden brown.
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