Recipe: <!-- -->Butternut Squash Gratin with Le Gruyère<!-- -->
Le Gruyère melts up smooth and creamy, not stringy or gooey, making it a perfect cheese to use in gratins. Here it's paired with sweet butternut squash for a rich and very flavorful side dish.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
Ingredients
- 1 large butternut squash, peeled, seeded and cut into 1/3-inch-thick slices, divided
- 3 shallots, chopped
- 2 cups shredded Le Gruyère cheese, divided
- 1 3/4 cups heavy cream
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground black pepper
- 1/2 cup dry whole wheat bread crumbs
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