Aug 29, 2007

Squash Gratin (Gratin de Courge)

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

2 large butternut squash (5–6 lbs.), peeled, seeded,
   and cut into 1 1⁄2" chunks
1 large acorn squash (about 2 lbs.), peeled, seeded,
   and cut into 1 1⁄2" chunks
Salt
3 medium yukon gold potatoes (about 1 3⁄4 lbs.),
   peeled, halved lengthwise, and thickly sliced
8 cloves garlic, chopped
Freshly ground black pepper
2 cups milk
4 cups grated gruyère

1. Preheat oven to 400°. Put the butternut and acorn squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

2. Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer squash mixture to a deep 9" × 14" roasting pan or baking dish. Pour milk evenly over top and sprinkle with cheese. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving.

SERVES 8 – 10