Butternut Squash & Potato Au Gratin. Happy Thanksgiving!

A wonderful, wonderful, melting, soothing, nourishing Thanksgiving side dish, or a decadent weeknight main dish. If you have a mandolin or other slicer, this dish takes so very little time to prep. And then you have comfort food at its finest.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  cups heavy cream
• 4  large  sprigs rosemary
• 6  garlic cloves, smashed
•  salt and pepper
• 2  lbs yukon gold potatoes, peeled and thinly sliced
• 1  butternut squash, peeled and thinly sliced (about 2 pounds)
• 2 1⁄4 cups  coarsely grated gruyere cheese

Directions

1. Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
2. Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
3. Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.