A seasonal take on the classic potato au gratin. Thinly sliced potatoes and squash all cooked in a creamy sauce. The perfect side dish for holiday hosting!
Ingredients
- 1/2 acorn squash, thinly sliced
- 5 russet potatoes, very thinly sliced
- 1/2 garlic clove, grated
- 1/2 cup Gruyère cheese, grated
- pinch of nutmeg
- pinch of salt and pepper
- 1/2 cup cream, 35%
- 1/2 cup milk
- Start by pre-heating the oven to 325°F.
- Butter the sides and bottom of the baking dish you are using. Then add a layer of potato slices on the bottom. Season with a bit of the salt, pepper, garlic, nutmeg, and a layer of grated cheese. Layer the acorn squash on top. Repeat this process until you’ve filled your dish.
- Combine the milk and cream together, then pour the mixture over the potatoes dish. Sprinkle with more grated cheese.
- Bake in the oven for about 60-70 minutes until the potatoes and squash are cooked through and the top is golden brown.
