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1.
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Peel potatoes and slice lengthwise 1/8-inch thick.
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Cut away peel of butternut squash and slice lengthwise 1/8-inch thick.
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2.
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Thinly slice onions and cook in a heavy sauta pan with extra virgin olive oil over moderate heat, stirring occasionally, till soft and golden, about 20 min.
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3.
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Butter a 13-by-9-inch casserole pan.
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Start layering the gratin by placing 1/2 of the sliced potatoes down first.
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Mix together the salt and pepper and sprinkle 1/4 of it on the potatoes.
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Scatter 1/3 of the caramelized onions and sprinkle 1/4 of the minced herbs.
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Pour 8 ounces of the heavy cream over the top and sprinkle 1/4 of the parmesan cheese
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4.
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Place a layer of butternut squash next and repeat with layering ingredients.
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Repeat with a potato layer.
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Finish with a butternut squash layer, omitting the caramelized onion step.
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5.
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Preheat oven to 350 degrees.
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Cover gratin with aluminum foil and bake for one hour, or possibly till soft.
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Remove foil and continue cooking for 20 min, to lightly brown top.
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This holiday-friendly recipe comes from Frank Palmer, executive chef of the Duck Club Restaurant at the Lafayette Park Hotel.
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His gratin consists of four layers of alternating potatoes and butternut squash.
