[greeneyes]

I think the original recipe was for sweet potatoes and white potatoes. I subbed the squash and rutabaga to cut down on the carbs some.

I also use dried herbs. They work fine.


Butternut Squash & Rutabaga Gratin with Gruyere

2 pounds butternut squash
1 large rutabaga
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh sage
Coarse salt and freshly ground white pepper to taste
3 cloves garlic, minced
About 2 cups heavy cream
4 ounces Gruyere cheese, coarsely grated

Preheat the oven to 375F. Generously butter a 9-by-12-inch gratin dish.

Peel the squash and trim the top and bottom. Cut off the seed-filled bottom, halve it, and remove and discard the seeds. Slice the neck of the squash into 1/8-inch-thick rounds and slice the base into 1/8-inch-thick half circles.

Peel the rutabaga and cut into 1/8-inch-thick slices. A mandoline works well for this.

In a small bowl, combine the thyme, marjoram and sage.
Beginning with the half circles of squash layer about 1/3 of the squash in the gratin dish. Sprinkle with some of the herbs and season with salt and pepper.
Layer 1/2 the rutabaga slices over the squash layer. Sprinkle with some of the herbs and 1/2 of the minced garlic. Season with salt and pepper.
Spread another third of the squash slices on the rutabaga. Sprinkle with herbs, salt and pepper. Spread the remaining rutabaga in another layer over the squash and sprinkle with herbs and the rest of the garlic.
Top with the remaining squash and herbs and season with salt and pepper.
While firmly pressing down on the squash and rutabagas with a large spoon, spatula, or your fingers, slowly pour the cream over the top and down the sides of the dish. Add enough to just barely cover the vegetables when pressed. Too much will result in a soupy gratin and too little will make it dry.
Cover with foil and bake for 45 to 50 minutes.
Remove the foil and sprinkle with the Gruyere. Continue to bake, uncovered for 25 to 30 minutes, or until the vegetables are tender, the cream is nearly absorbed and the top of the gratin is lightly browned. Let the gratin rest for about 10 minutes to absorb all the cream before serving.