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Side Dish
10 - 12 servings
30 minutes
1 hour 15 minutes
Chef Debbie Meyer
1 tablespoon cornstarch
1 1/2 cup heavy cream
3 pounds baking potatoes, peeled, thinly sliced, boiled 5 minutes and drained
2 pounds Butternut Squash, halved lengthwise, seeded, peeled and sliced 1/4 inch thick
1 teaspoon thyme, chopped
1 teaspoon Rosemary, chopped
1 1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup Gruyere cheese, shredded
2 tablespoons Parmesan cheese, grated
Preheat oven to 400 degrees F.
Butter 9 x 13" glass baking dish. Whisk cornstarch into cream and bring to boil in large pan over medium heat.
Gently mix in potatoes and squash, and add thyme and rosemary. Reduce heat to medium, cover and cook until liquid returns to boil, about 4 minutes.
Transfer half the potatoes to prepared dish. Season with salt and white pepper and sprinkle with 1/2 the Gruyere cheese. Top with remaining potato mixture.
Cover and bake 45 minutes. Uncover casserole and sprinkle with remainder of Gruyere cheese and the 2 tablespoons of Parmesan.
Continue baking until potatoes are tender, cheese melts and sauce bubbles, about 15 minutes. Let stand 10 minutes and serve.
