Potato and Butternut Squash Gratin
Layers of butternut squash and potatoes plus artisanal sharp cheddar cheese combine to make this tasty seasonal side dish. (Recipe By: Chef Harrison; Photo Credit: Harrison's Wine Grill)
- 2 pounds Butternut Squash – peeled and seeded
- 2 pounds Russet Potatoes – about three large potatoes
- 16 oz Local Goot Essa Sharp Cheddar – grated
- 1 tbsp Poultry Seasoning
- 3 cloves fresh garlic – peeled and minced
- 1 cup Meyer Dairy heavy cream
- Salt and White Pepper to taste
- Preheat oven to 350 degrees. Generously butter a 9 x 12 inch gratin dish.
- Slice the squash into 1/8-inch thick pieces. Peel the potatoes and slice them into 1/8-thick inch pieces.
- Stir the fresh minced garlic into the heavy cream in an easy to pour container.
- Layer 1/2 of potato in the bottom of the gratin dish. Sprinkle with 1/3 of poultry seasoning, salt and pepper, 1/4 of cheese. Pour 1/3 of cream with garlic over this layer. Layer 1/2 of squash on top of the first layer. Repeat the sprinkling of seasonings, cheese, cream/garlic – in same amounts. Layer 1/2 of potato on top of previous layer. Repeat the sprinkling of seasonings, cheese, cream/garlic – in same amounts. Layer remaining 1/2 of squash on top of previous layer. Press down firmly on the layers with a spoon or your hand. The cream should just cover the layers after pushed down (add a little milk if needed). Sprinkle the remaining 1/4 of cheese on top of gratin.
- Cover the dish with plastic wrap and then again with foil. Bake for 45 minutes, then remove the plastic and foil, when potatoes are tender. Bake for another 10 minutes to brown the cheese on top.