French butternut gratin with Gruyère and sage

Name: French butternut gratin with Gruyère and sage
Prep time: 50 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 2 lb, peeled and thinly sliced butternut squash; 1 cup heavy cream; 1/2 cup whole milk; 6 oz, grated Gruyère; 2 cloves, finely chopped garlic; 8 leaves, finely sliced fresh sage; 1 tbsp, for the dish butter; 1/3 cup breadcrumbs; to taste salt; to taste black pepper

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Layers of tender butternut, cream and Gruyère bake into a bubbling gratin with a rich, golden crust.

Serves: 4 people

Preparation time: 50 min

Ingredients

butternut squash – 2 lb, peeled and thinly sliced
heavy cream – 1 cup
whole milk – 1/2 cup
Gruyère – 6 oz, grated
garlic – 2 cloves, finely chopped
fresh sage – 8 leaves, finely sliced
butter – 1 tbsp, for the dish
breadcrumbs – 1/3 cup
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the oven to 400°F and butter a baking dish.
STEP 2
Warm the cream and milk in a small pan with the garlic, half of the sage, salt and black pepper for 2 minutes. Do not let it boil hard.
STEP 3
Arrange half of the butternut in the dish. Spoon over some cream, then sprinkle with half of the Gruyère. Repeat with the remaining butternut, cream and Gruyère.
STEP 4
Finish with the breadcrumbs and the remaining sage.
STEP 5
Bake for 40 to 45 minutes, until the butternut is tender and the top is deeply golden. Rest for 5 minutes before serving.