Butternut Squash & Potato Au Gratin. Happy Thanksgiving!

1. 1

   Preheat the oven to 400 degrees .

2. 2

   In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat.

3. 3

   Remove from heat; let steep.

4. 4

   When cool, strain, discard herbs & garlic and season the cream with salt & pepper.

5. 5

   Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese.

6. 6

   Continue layering & sprinkling the cheese until you have used all the potatoes & squash.

7. 7

   Bring the steeped cream back just to scald & pour over the gratin.

8. 8

   Sprinkle with remaining cheese.

9. 9

   Bake, covered, until the edges begin to bubble, about 30 minutes.

10. 10

    Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes.

11. 11

    Let rest for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.