Squash and Potato Gratin
Our play on scalloped potatoes. Substitute sage for the thyme if you have some on hand. The colourful layers make this an excellent potluck dish.
1 butternut squash
4 large baking potatoes such as Russet, peeled
¼ cup butter
¼ cup flour
2 cups squash stock or broth or a mixture of both.
¾ cup cream
2 garlic cloves, crushed
4 thyme sprigs or 1 teaspoon thyme leaves
Salt and pepper
1 cup grated old cheddar cheese
½ tsp dry herbs such as thyme or oregano
To prepare the squash, cut it in half length wise scrape the seeds and pulp into a saucepan Add two cups of water, the garlic and the thyme to the pulp and simmer for 20 minutes. After 20 minutes strain the liquid squeezing all of the flavours out of the garlic and thyme. Add vegetable broth to make 2 cups. Microwave the squash halves. (see tip below) Melt the butter in a saucepan and add 2T flour to make a paste. Add the squash stock and cream and simmer until thickened. Season to taste. Thinly slice the squash and the potatoes on a mandolin. Butter the bottom of an 8”x8” glass baking dish. Start layering the slices beginning with squash then alternating squash and potato to create colorful layers. Pour the liquid over the vegetables, cover with foil and bake for about 40 minutes. Remove foil and bake uncovered another 10-20 minutes. Liquid should bubble and vegetables should be cooked through.
Mix the herbs with the cheese sprinkle on top for the final 5 minutes until the cheese melts.