< Return to Seasonal Recipes

Winter Squash and Potato Gratin


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


  1. Preheat the oven to 375 degrees.
  2. Rub the inside of a 2-quart baking dish with the cut side of the garlic, and lightly oil with olive oil.
  3. Slice any garlic that remains and toss with the potatoes, squash, thyme, sage, half the cheese and a generous amount of salt and pepper.
  4. Arrange in an even layer in the gratin dish.
  5. Pour the milk over the potatoes and squash, and press the vegetables down into the milk.
  6. Place in the oven, and bake one hour.
  7. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon.
  8. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty.
  9. Remove from the oven, and allow to sit for 10 to 15 minutes before serving.
  10. Serve hot or warm.

Source >>