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Butternut Squash and Potato Gratin




Source of Recipe


Fine Cooking






List of Ingredients



• 1 butternut squash, (about 2 lbs) peeled
  
• 2 idaho potatoes, (about 1 1/4 lbs) peeled
  
• salt
  
• freshly ground black pepper
  
• 6 T freshly grated parmigiano-reggiano cheese
  
• 1 cup heavy cream
  
• 1/2 cup finely chopped walnuts
  
• 1/2 cup fresh bread crumbs
  
• 2 T melted butter (combined with bread crumbs)
  






Instructions



1. Put a sheet of foil on the bottom rack of the oven to catch any cream that bubbles over. Preheat oven to 350 degrees. Grease an 8 x 8-inch (2 qt) glass or ceramic baking dish.
   
2. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8" thick (use a mandoline if you have one).
   
3. Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the cheese, and drizzle with a little of the cream. Cover with a layer of potato slices, season with salt, pepper, cheese, and cream. Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash.) Press down lightly to distribute the cream and compact the layers. The last layer of squash should just be sitting in the cream, but not covered by it. Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife, about 1 hour and 10 minutes.
   
4. Combine the walnuts and buttered breadcrumbs. Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes. Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin. Cut into 9 squares and serve.
   






Final Comments


Servings: 9