Butternut squash, cauliflower and a little gruyere cheese make a flavorful gratin that is a wonderful accompaniment to a holiday roast. This gratin can be made in advance and warmed up right before serving.
Ingredients
- 2 pounds butternut squash, peeled and cut into ¼
- 1½ pounds cauliflower (1 medium sized cauliflower), cut into 1½ inch florets
- 1 - 2 T olive oil
- Kosher salt and pepper to taste
- ⅓ pound shredded gruyere cheese
- 1 cup cream
- ½ cup milk
- 1 t rosemary, chopped
- 1 t thyme, chopped
- 2 T grated parmesan cheese
Directions
- 1Heat oven to 400 degrees. Lay the sliced butternut squash and cauliflower florets on two baking sheets. Drizzle with olive oil and use your hands to toss and thoroughly coat vegetables. Spread out over the baking sheets and season with salt and pepper. Roast for about 15 minutes then remove the cauliflower. The cauliflower should be slightly caramelized and fork tender. Continue roasting the butternut squash another 5 minutes until the butternut squash is also caramelized and fork tender.
- 2Spread the roasted cauliflower florets in the bottom of a buttered 8½" x 8½" baking dish. Sprinkle with ½ of the gruyere cheese.
- 3Arrange the butternut slices in an overlapping pattern on top of the cauliflower. Sprinkle with remaining gruyere cheese, chopped herbs and parmesan cheese. Pour cream and milk over the gratin. Put in the oven and bake for an hour until the liquid is mostly absorbed. Watch to see the top does not over brown. I let the gratin brown for about 15 minutes, then cover with a piece of foil. I remove the foil for the last 10 minutes or so.
