Recipe by spatchcock
Terrific fall recipe. We loved this as a healthy vegetarian meal....lots of vitamins. It would be perfect on Thanksgiving--to take the place of the marshmallow and canned sweet potatoes usual side dish. I used my food processor to chop everything---doing it by hand would take longer than I've indicated here!
Top Review by skinny marie
Very nice side dish, great way to have squash! I also used sweet potatoes and the flavors were great. I don't like wlanuts, so I used pecans instead and the flavors blended well. I used too much half and half (I used fat free, too) so it was a little soupy, but the taste was great, will definitely make this again. -Cooking times were accurate, too. One tip, it helps to cut the potatoes and squash into smaller pieces great dish.
- 2 lbs butternut squash, peeled
- 1 1⁄4 lbs idaho potatoes, peeled (I used sweet potatoes)
- salt & freshly ground black pepper
- 6 tablespoons grated parmesan cheese
- 1 cup heavy cream (I used fat free half and half...but on a special occasion would use the cream!)
- 1⁄2 cup finely chopped walnuts
- 1⁄2 cup fresh breadcrumb, combined with
- 2 tablespoons melted butter
Directions See How It's Made
- Heat oven to 350°F.
- Grease an 8x8 inch (2 quart) glass or ceramic baking dish.
- Cut the squash in half lengthwise and scrape out the seeds and fibers.
- Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one).
- Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.
- Cover with a layer of potato slices, season with salt, pepper, cheese, and cream.
- Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash, and extra potatoes if you used sweet potatoes!).
- Press down lightly to distribute the cream and compact the layers.
- The last layer of squash should be just sitting in the cream, but not covered by it.
- Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour, 10 minutes.
- Combine the walnuts and buttered bread crumbs.
- Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes.
- Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin.
- Cut into 9 squares and serve.