Recipe by Kirstin in the Couv
Found this in the local paper. Made it for thanksgiving and it disappeared! Very nummy dish!
Top Review by Mysterygirl
I loved the flavor of this dish. I thought that the combination was wonderful. The squash gave the dish a slightly sweet taste, as did the carmelied onions. I divided it into 2 dishes. Served one tonight and will take the other one to my mother's for Christmas. Thanks for sharing this recipe. I'll be making it again.
- 2 tablespoons unsalted butter
- 4 cups thinly sliced onions
- 1 1⁄4 lbs butternut squash, peeled,seeded and cut into 1/4 inch slices
- 1 1⁄4 lbs yukon gold potatoes, peeled and cut into 1/4 slices
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 cups fresh breadcrumbs (preferably sourdough)
- 2 cups packed grated gruyere cheese
- 1 1⁄2 tablespoons chopped fresh sage
Directions See How It's Made
- Preheat oven to 350F degrees.
- Butter a 9X13 baking dish.
- Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
- Lay alternating layers of squash and potatoes in pan.
- Layer onions on top.
- Mix 1/2 and 1/2 and salt and pepper, pour over top.
- Cover tightly with foil and bake 90 minutes.
- Increase oven temp to 400F degrees.
- Mix breadcrumbs, sage and cheese in bowl.
- Sprinkle over Gratin.
- Bake uncovered until top is golden brown and crisp, about 30 minutes.