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Potato-Butternut Squash-and-Gruèyre Gratin

Yield 10 to 12 servings


  • 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
  • Cream Sauce

How to Make It

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

  2. 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.

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

  4. 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.

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