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Ingredients
- 10 x russet potatoes
- 1 med butternut squash
- 3 x yellow onions
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 1 quart heavy cream
- 2 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. minced sage
- 2 Tbsp. minced thyme
- 8 ounce grated parmesan cheese
Directions
- 1. Peel potatoes and slice lengthwise 1/8-inch thick. Cut away peel of butternut squash and slice lengthwise 1/8-inch thick.
- 2. Thinly slice onions and cook in a heavy sauta pan with extra virgin olive oil over moderate heat, stirring occasionally, till soft and golden, about 20 min.
- 3. Butter a 13-by-9-inch casserole pan. Start layering the gratin by placing 1/2 of the sliced potatoes down first. Mix together the salt and pepper and sprinkle 1/4 of it on the potatoes. Scatter 1/3 of the caramelized onions and sprinkle 1/4 of the minced herbs. Pour 8 ounces of the heavy cream over the top and sprinkle 1/4 of the parmesan cheese
- 4. Place a layer of butternut squash next and repeat with layering ingredients. Repeat with a potato layer. Finish with a butternut squash layer, omitting the caramelized onion step.
- 5. Preheat oven to 350 degrees. Cover gratin with aluminum foil and bake for one hour, or possibly till soft. Remove foil and continue cooking for 20 min, to lightly brown top.
- This holiday-friendly recipe comes from Frank Palmer, executive chef of the Duck Club Restaurant at the Lafayette Park Hotel. His gratin consists of four layers of alternating potatoes and butternut squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 12 servings | |
| Calories 400 | |
| Calories from Fat 207 | 52% |
| Total Fat 23.51g | 29% |
| Saturated Fat 13.94g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1491mg | 62% |
| Potassium 845mg | 24% |
| Total Carbs 37.11g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.38g | 2% |
| Protein 12.31g | 20% |
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