Butternut Squash and Yukon Gold Gratin with Gruyere Cheese
We normally put something sweet on our squash once or twice a year. And I do love squash prepared that way but when I added savory to an already sweet squash, I thoroughly enjoyed the difference.
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For 4 people
- 2 tablespoon(s) butter or margarine
- 4 cup(s) thinly sliced onions
- 1 3/4 lb(s) butternut squash, peeled, seeded and cut into 1/4-inch slices
- 1 3/4 lb(s) Yukon gold potatoes, peeled and cut into 1/4-inch slices
- 1 cup(s) half-and-half
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 2 cup(s) fresh breadcrumbs
- 2 cup(s) packed grated gruyere cheese
- 1 3/4 tablespoon(s) chopped fresh sage
Butternut Squash and Yukon Gold Gratin with Gruyere Cheese Directions
- Preheat oven to 350 ° F. Butter a 9x13-inch baking dish.
- Melt butter in large skillet over med-high heat and add onions. Sauté until deeply caramelized, about 20-30 minutes.
- Lay alternating layers of squash and potatoes in pan. Layer onions on top.
- Mix half-and-half, salt and pepper; pour over top. Cover tightly with foil and bake 90 minutes. Increase oven temperature to 400 ° F.
- Mix breadcrumbs, sage and cheese in bowl. Sprinkle over Gratin. Bake uncovered until top is golden brown and crisp, an additional 30 minutes.