Acorn Squash Gratin

The first time my sister made me this unique gratin, it struck me that I really should have been making gratin this way all along. It’s such a wonderful combination. The rich cream sauce ties together the delicately sweet squash, subtle garlic, earthy potatoes and pleasantly salty cheese. The squash definitely adds an interesting contrast in flavor, color and texture to your standard potato gratin. Acorn squash is great for this recipe, but butternut squash or any other hard winter squash or root would work well.

The recipe originally appeared in the “Recipes for Health” column in the New York Times. But, since the New York Times and I disagree about the relative health and nutritional value of cream from a grass fed cow versus nutrient stripped, industrial low-fat milk, the recipe needed to be modified. Plus, the cream just tastes better, and gives due respect to gratin’s French origins. Just remember your French size portions, and everything will be perfectly healthy. I also am generally a purist when it comes to my vegetables, and find sticks and leaves distracting. But if you are a fan, feel free to add fresh thyme and rosemary as the original recipe suggested.

Acorn Squash and Potato Gratin
Adapted from a recipe in the New York Times
Serves 6-8

1 large garlic clove, cut in half
1 1/4 pounds (3-4 medium) Yukon Gold potatoes, peeled and sliced 1/4 inch thick
1 1/4 pounds (1 medium) acorn squash, peeled and sliced 1/4 inch thick
2 cups grated Gruyere, Emmental, or Comte cheese
2 cups heavy cream (or a combination of milk and cream)
Butter for the pan
Salt
Pepper

Preheat oven to 375. Rub the inside of a 2 quart gratin or baking dish with the cut side of the garlic clove, and lightly butter the pan. Put down a layer with 1/4 of the potatoes and squash, alternating potatoes with squash in a spiral. Sprinkle with salt and pepper. Pour 1/3 cup of the cream and 1/3 cup of cheese over the layer. Repeat two more layers the same way. For the top layer sprinkle with salt and pepper and pour the remaining cup of cream over the top, but save the remaining cup of cheese. Bake for 1 hour, periodically pressing the potatoes and squash down into the cream with the back of a spoon. After an hour sprinkle the remaining cup of cheese over the top of the gratin and bake for another 30 minutes. Remove from the oven and allow to sit for about 15 minutes before serving.