Potato-Butternut Squash-and-Gruyere Gratin |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe requires some time and effort but I think it is so worth it. Ingredients:
5 medium yukon gold potatoes (2.5 lbs.) |
1 large butternut squash (2 lb.) |
2 tablespoons butter or 2 tablespoons margarine |
1 large sweet onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups shredded gruyere cheese |
1/4 cup butter |
1/3 cup all-purpose flour |
2 1/2 cups milk |
1 cup dry white wine |
1/4 teaspoon salt |
Directions:
1. To make Cream Sauce: melt butter in a saucepan over low heat.
2. Add in flour and whisk until smooth.
3. Cook and whisk continuously for 1 minute.
4. Gradually whisk in the milk and wine.
5. Cook over medium heat and whisk continuously until the mixture is thickened and bubbly.
6. Add in salt and stir.
7. To make Gratin: Peel and slice the potatoes thinly.
8. Peel, seed, and slice thinly the squash.
9. Cook the potatoes in a large pot with boiling water to cover for 5 minutes.
10. Add the squash, cover and cook 3 more minutes.
11. Take off of heat and drain well.
12. Melt the butter in a large skillet; cook and stir the onion for 10-12 minutes or until golden brown.
13. In a greased 13x9 inch baking dish, layer half the potato/squash mixture.
14. Sprinkle with half the salt and pepper.
15. Layer with half the onion mixture, cheese, and Cream Sauce.
16. Repeat layers ending with Cream Sauce.
17. Bake at 350° for 1 hour or until golden brown.
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