Ingredients

• 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