In this gratin recipe, thinly sliced potatoes and butternut squash soak up all the goodness of a cream mixture that has been spiked with rosemary. Using a mandolin creates thin slices, which helps the gratin cook more evenly.
Yield: 8-10 servings
- 1 tablespoon unsalted butter, room temperature
- 2 pounds large russet potatoes, peeled and sliced thin (1/4 inch) with a mandolin
- 1 pound butternut squash, peeled, seeded and sliced thin (1/4 inch) with a mandolin
- 4 cups heavy whipping cream
- 1 yellow onion sliced thin
- 2 tablespoons rosemary, chopped fine
- 1 ½ tablespoons kosher salt
- ½ teaspoon white pepper
- 4 ounces gruyere cheese, grated
- Preheat the Wolf Duel Fuel Range oven to 375 degree in convection mode. Butter the bottom and sides of a 2-quart baking dish.
- Sprinkle the onions over the bottom of the dish. Layer the thin sliced potatoes down over the onions to cover the whole bottom of the dish. Sprinkle 1/3 of the salt, pepper and rosemary over the potatoes. Sprinkle half the Gruyere cheese over the potatoes. Now layer the thin sliced butternut squash over the first layer of potatoes. Sprinkle 1/3 of the salt, pepper rosemary and the remaining Gruyere cheese. Lay the remaining potato slices on top of the butternut squash layer. Sprinkle with the remaining salt, pepper and rosemary. Pour the heavy cream over the gratin and press the potatoes down to submerge them.
- Cover the gratin with foil and place in the preheated oven for 30 minutes. After 30 minutes remove the foil and place the gratin back in the oven for 20- 30 minutes longer. The gratin is done when a knife inserts easily into the potatoes, the cream has thickened and the top of the gratin is browned. Let the gratin cool and set for 10 minutes and serve.