This will have to be the next Thanksgiving side dish. And it’s one you can make a day ahead (leaving the garlic-cream mixture to be poured over at the end). It’s a cheesy, comfort food at that- warming you on a cold day. You can make some alterations to the dish: adding sage, adding more garlic, or adding sauted onions in the garlic-cream mixture. Feel free to experiment, but I am sure that this dish will be on your table this November.
Potato & Squash Gratin
Adapted by: Pinch My Salt Blog
1 1/2 cups heavy cream
4 garlic cloves, chopped
1 butternut squash, peeled
3 sweet potatoes, peeled
2 tsp fresh tyme, chopped
1 tsp salt
1 tsp ground black pepper
1 tbsp crushed red pepper
1 cup Manchego cheese, shredded
1 cup Gruyere cheese, shredded
Preheat oven to 400 degrees. Meanwhile, in a small pot bring cream and garlic to a simmer, then remove from heat and set aside. Butter a 9″x13″ cassarole dish. Slice the squash and sweet potatoes (less than 1/4 inch think).
In the cassarole dish, lay out pieces of the butternut squash, until you cannot see the bottom of the dish. Sprinkle with some salt, pepper, thyme, crushed red pepper and 1/2 cup of the cheese. Then lay out the next layer with the sweet potatoes, and another layer of butternut squash on top of that. Sprinkle the salt, pepper, thyme, crushed red pepper and 1/2 cup of cheese on top. The last layer will consist of the leftover sweet potatoes and butternut squash. Sprinkle the top with salt, pepper, thyme and crushed red pepper on top. Stir the cream and garlic mixture and pour evenly over the gratin. Lastly, sprinkle the remaining cheese over the top.
Cover the dish with aluminum foil and bake in the over for 30 minutes. Remove the aluminum foil and bake in the top of your oven for another 20 minutes, until the top is browned. Make sure the vegetables are tender when a knife goes through them. Remove from oven, and allow it to cool off before eating.
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