- 2lbsbutternut squash, peeled
- 1 1/4lbsidaho potatoes, peeled(I used sweet potatoes)
- salt & freshly ground black pepper
- 6tablespoons gratedparmesan cheese
- 1cupheavy cream(I used fat free half and half…but on a special occasion would use the cream!)
- 1/2cup finely choppedwalnuts
- 1/2cupfresh breadcrumbs, combined with
- 2tablespoons meltedbutter
- Heat oven to 350°.
- Grease an 8×8 inch (2 quart) glass or ceramic baking dish.
- Cut the squash in half lengthwise and scrape out the seeds and fibers.
- Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one).
- Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.
- Cover with a layer of potato slices, season with salt, pepper, cheese, and cream.
- Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream.
- (You may have extra squash, and extra potatoes if you used sweet potatoes!).
- Press down lightly to distribute the cream and compact the layers.
- The last layer of squash should be just sitting in the cream, but not covered by it.
- Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour, 10 minutes.
- Combine the walnuts and buttered bread crumbs.
- Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes.
- Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin.
- Cut into 9 squares and serve.
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