Squash Gratin (Gratin de Courge)

Name: Squash Gratin (Gratin de Courge)
Ingredients: 2 large butternut squash (5–6 lbs.), peeled, seeded, and cut into 1 1/2" chunks; 1 large acorn squash (about 2 lbs.), peeled, seeded, and cut into 1 1/2" chunks; 3 medium Yukon Gold potatoes (about 1 3/4 lbs.), peeled, halved lengthwise, and thickly sliced; 8 cloves garlic, chopped; 2 cups milk; 4 cups grated Gruyère; Kosher salt; freshly ground black pepper

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A twist on potato gratin, this rich and cheesy side dish highlights the versatility of winter squash.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

2 large butternut squash (5–6 lbs.), peeled, seeded, and cut into 1 1/2" chunks
1 large acorn squash (about 2 lbs.), peeled, seeded, and cut into 1 1/2" chunks
3 medium Yukon Gold potatoes (about 1 3/4 lbs.), peeled, halved lengthwise, and thickly sliced
8 cloves garlic, chopped
2 cups milk
4 cups grated Gruyère
Kosher salt
freshly ground black pepper