Potato-Butternut Squash-and-Gruyere Gratin
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 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
Cream Sauce
- 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
- 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.
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