Recipe by ratherbeswimmin'
This recipe requires some time and effort but I think it is so worth it.
Top Review by velvetfolks
I followed this recipe exactly, and it didn't come out at all. Let me break it down: 1) There was no specification of HOW thin to cut the potatoes and squash. It just said "thin." I used a mandolin since I didn't know. 2) I pre-boiled the veggies exactly as stated. They turned into MUSH after boiling; the veggies lost all shape and looked more like smashed potatoes. This step should either be skipped, or use thicker slices if you're going to do it. Recipe poster, clarification of thickness of the slices would be helpful. 3) There seems to be too much sauce for the amount of veggies and cheese. Even after baking it wasn't absorbed properly and was too "soupy." This is probably because the veggies weren't able to absorb the liquid given their post-boiled state, and the starch had been boiled out of the potatoes. 4) The sauce is BLAND. Not enough salt/seasoning. 5) The whole dish is bland! Not enough salt/seasoning. Maybe not enough cheese? The gruyere was lost in the mess. It wasn't so bad that I took a bite and wanted to vomit or something, but nothing about it tasted good. A total waste of my time and $.
- 5 medium yukon gold potatoes (2.5 lbs.)
- 1 large butternut squash (2 lb.)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large sweet onion, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups shredded gruyere cheese
- 1⁄4 cup butter
- 1⁄3 cup all-purpose flour
- 2 1⁄2 cups milk
- 1 cup dry white wine
- 1⁄4 teaspoon salt
Directions See How It's Made
- To make Cream Sauce: melt butter in a saucepan over low heat.
- Add in flour and whisk until smooth.
- Cook and whisk continuously for 1 minute.
- Gradually whisk in the milk and wine.
- Cook over medium heat and whisk continuously until the mixture is thickened and bubbly.
- Add in salt and stir.
- To make Gratin: Peel and slice the potatoes thinly.
- Peel, seed, and slice thinly the squash.
- Cook the potatoes in a large pot with boiling water to cover for 5 minutes.
- Add the squash, cover and cook 3 more minutes.
- Take off of heat and drain well.
- Melt the butter in a large skillet; cook and stir the onion for 10-12 minutes or until golden brown.
- In a greased 13x9 inch baking dish, layer half the potato/squash mixture.
- Sprinkle with half the salt and pepper.
- Layer with half the onion mixture, cheese, and Cream Sauce.
- Repeat layers ending with Cream Sauce.
- Bake at 350° for 1 hour or until golden brown.