Squash and Potato Gratin

A fun fall twist on classic poato gratin that is less fussy and, in my opinion, more delcious! I was inspired to try this new holiday dish out because I tried a very similar variation from a resturuant in Venice and I knew that it belonged on a Thankgsiving, or in my case, Chirstmas dinner plate!

Ingredients:

2 Kabocha squashes (2-3 lbs each)

1 butternut squash (2-3 lbs each)

6-8 russet potatoes

1 cup heavy cream

3-5 garlic cloves

a few sprig of fresh thyme, rosemary, and sage

a pinch of whole black peppercorns

1 parmesan cheese rind (optional)

half a stick of unsalted butter (4 tbs) plus extra for greasing

9oz of gruyere cheese grated, set aside 3 oz (half a block) for the top

Method:

Pre heat your oven to 375 degrees

Spray a large baking sheet cooking spray and line with tin foil and then spray the top (the squash releases alot of sticky liquid while they bake so be sure to use extra grease)

Slice the squash in half by length through the root and lay them flesh side down on the tin foil (use a very sharp knife for this)

Roast them until they are extremely tender and can be easily pierced with a knife (50-60 minutes)

While the squash roasts, peel and cut your poatoes into large cubes

Transfer them to a large pot and cover them with cold water

Turn the gas to high and bring your potatoes to a boil until they’re fork tender

Salt the water heavily. Use about a 1/4 cup of kosher salt. Potatoes are extrmely bland and they need to salt to be flavorful throughout

While the water comes to a boil, add your cream, butter, rind (if using), and aromatics to a small pot set over very low heat

Let the aromatics steep in the cream and be sure to stir to prevent a skin of cream forming or over boiling. It should be barely simmering

Once the potatoes are done, strain out the water and transfer them back to the hot pot to them dry off

After about an hour, the squash should be done, remove it from the oven and it let it cool for about ten minutes

Remove the skins and place the flesh into a large bowl along with the potatoes

The squash should be extremely soft and tender and the potatoes should be cooked through but they will be able to hold up to mixing with the squash

Add the cream and butter mixture and fold it into the mixture along with the gruyere cheese and mix until the liquid has been absorbed

The potatoes should still mostly be intact but the squash should be smooth and creamy

Transfer into your preffered oven safe baking dish that is greased with a little extra butter

Top with the rest of the gruyere and broil until the top is golden brown and crispy

Enjoy!

Notes: This dish can be made ahead of time very easily. Just make sure that the dish comes to room temperature before reheating. I would keep it covered and bake it at 350 to warm it up and then remove the lid and broil the top.