Prep 30 mins
Cook 50 mins
adapted from Vegetarian Cooking for Everyone by Deborah Madison. She uses all butternut squash, and I think that's too sweet. you can use dried herbs for fresh, but use about a third less.
- 1⁄4 cup olive oil
- 4 cups onions, thinly sliced
- 4 fresh thyme sprigs
- 2 tablespoons fresh sage, chopped
- salt & freshly ground black pepper
- 3 cups butternut squash, cut into 1/2 inch cubes
- 3 cups potatoes, cut into 1/2 inch cubes and blanched for about 4 minutes
- 1⁄2 cup whole wheat flour
- 2 tablespoons parsley, chopped
- 1⁄2 cup gruyere, grated
- 5⁄8 cup whole milk, heated (1/2 cup plus 2 tablespoons)
- 1 cup breadcrumbs
- Preheat the oven to 350 degrees F. lightly butter or oil a 2-quart gratin dish.
- Heat half of the olive oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are slightly carmelized (about 15 minutes). Season and spread in the gratin dish.
- Return the skillet to the heat and add the rest of the olive oil. Toss the squash lightly in the flour, add to the pan, and cook until it begins to brown, about 7 minutes. Add the parsley, season well, and cook for another minute. Put the squash in the gratin dish on top of the onions, cover with cheese, and add the heated milk.
- Cover and bake for 25 minutes; then uncover, add the bread crumbs and bake for 25 more minutes, or until the top is browned and the liquid absorbed.