butternut squash and Yukon gold potato gratin

Potatoes and butternut squash are paired with a garlicky cream and Gruyere cheese for a dish that's worthy of going back for a second scoop.

Makes 16-20 portions

Ingredients:

• 8 medium-sized Yukon gold potatoes, peeled

• 5 top part (neck) butternut squash, peeled

• 10 eggs

• 1 L (4 cups) cream

• 10 sprigs of thyme, leaves only (discard stems)

• 4 medium-sized cloves of garlic, grated on microplane

• 2 1/2 (37.5 mL) kosher salt

• 1 1/2 tsp (7.5 mL) black pepper

• 2 cups (500 mL) Gruyere cheese, grated

Instructions:

• Line pan with parchment paper. Mix cream, eggs, garlic, salt and pepper with a whisk. Divide the cream mixture into two bowls.

• Utilize a French or Japanese mandolin to slice potato and squash separately. The slices should be about 2-cm thick. Toss the cream to coat the squash and potato slices so the potato does not oxidize. Fold in 1/2-cup of cheese amongst the two bowls. Build the gratin by alternating the layers of potato and butternut squash. Add in as much of the remaining cream as possible into the dish.

• Poke several holes from the top to the bottom of layers with a small pairing knife so the cream can fill the layers. Wrap with tin foil and bake at 325 degrees Fahrenheit for 90 minutes. Check for doneness by piercing a small pairing knife right into the layers of the gratin. It should have no resistance at all. Remove the tin foil and spread the rest of the Gruyere cheese on top of the gratin. Set the oven at 400 degrees Fahrenheit. Melt and brown the cheese for eight minutes or until desired colour is reached.

To serve

Allow to set out of the oven before slicing and enjoy.