Potato-Butternut Squash-And-Gruèyre Gratin

1. 1

   Peel and thinly slice potatoes. Peel, seed, and thinly slice squash.

2. 2

   Cook potato in boiling water to cover in a Dutch oven 5 minutes. Add squash; cover and cook 3 more minutes. Remove from heat, and drain well.

3. 3

   Melt butter in a large skillet; add onion, and saute 10 to 12 minutes or until golden brown.

4. 4

   Layer half of potato slices and squash in a lightly greased 13- x 9-inch baking dish; sprinkle with half of salt and pepper. Top with half of onion, cheese, and Cream Sauce. Repeat layers, ending with Cream Sauce.

5. 5

   Bake at 350u00b0 for 1 hour or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.