Butternut Squash Gruyere Gratin
- unsalted butter
- 8 cups butternut squash, cut into 1 1/2 inch cubes
- 1/2 onion, sliced thin
- 1 1/2 cups cream
- 3 garlic cloves, crushed
- 3 sprigs of thyme
- 1 1/2 teaspoon kosher salt
- 2 cups gruyere, grated
- 1 cup parmesan, grated
- 2 tablespoons unsalted butter, melted
- 1 cup panko bread crumbs
- Heat the oven to 400 degrees.
- Place the cream, garlic and thyme into a small saucepan. Heat on low for 15 minutes.
- Grease a 9×13 baking dish with the butter.
- Place the butternut squash and onions into a large bowl. Remove the garlic and thyme from the cream mixture. Pour the cream over the vegetable mixture. Stir well to coat.
- Take a few spoonfuls of the cream and place it on the bottom of the baking dish.
- Remove the butternut squash and onions from the cream and lay in overlapping layers until the bottom of the dish is covered. Sprinkle with salt and then with a handful of gruyere and parmesan cheese. Continue this process until all the vegetables are used and 1/2 cup of gruyere remains.
- Press down on the gratin to compress the layers then pour the remaining cream onto the gratin.
- Top with the remaining 1/2 cup gruyere (or more if desired).
- Combine the melted butter and bread crumbs. Evenly distribute over the top of the gratin.
- Place in the oven and bake for 1 hour. Lightly cover the gratin with foil if the top is browning too quickly.
- Serve warm.