Potato-Butternut Squash-and-Gruèyre Gratin

Southern Living
10 to 12 servings


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5 medium Yukon gold potatoes (about 2 1/2 pounds)
1 large butternut squash (about 2 pounds)
2 tablespoons butter or margarine
1 large sweet onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Gruyère cheese


Peel and thinly slice potatoes. Peel, seed, and thinly slice squash.

Cook potato in boiling water to cover in a Dutch oven 5 minutes. Add squash; cover and cook 3 more minutes. Remove from heat, and drain well.

Melt butter in a large skillet; add onion, and saute 10 to 12 minutes or until golden brown.

Layer half of potato slices and squash in a lightly greased 13- x 9-inch baking dish; sprinkle with half of salt and pepper. Top with half of onion, cheese, and Cream Sauce. Repeat layers, ending with Cream Sauce.

Bake at 350° for 1 hour or until golden brown.

Created date

July 2001