Winter Squash and Potato Gratin
Ingredients:
1 large garlic clove, cut in half
1 pound potato, about 1/4 inch thick
1 pound winter squash, such as butternut or winter sweet, peeled seeded and sliced about 1/4 inch thick pieces
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh sage
1 cup, tightly packed, grated Gruyère cheese
Salt to taste
Freshly ground pepper
2 1/4 cups low-fat milk
Directions:
- Preheat the oven to 375 degrees.
- Rub the inside of a 2-quart baking dish with the cut side of the garlic, and lightly oil with olive oil.
- Slice any garlic that remains and toss with the potatoes, squash, thyme, sage, half the cheese and a generous amount of salt and pepper.
- Arrange in an even layer in the gratin dish.
- Pour the milk over the potatoes and squash, and press the vegetables down into the milk.
- Place in the oven, and bake one hour.
- Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon.
- After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty.
- Remove from the oven, and allow to sit for 10 to 15 minutes before serving.
- Serve hot or warm.
