Butternutsquashandyukongoldgratinwithgruyerecheese Recipes

BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE

Steps:

• Preheat oven to 350F degrees.
• Butter a 9X13 baking dish.
• Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
• Lay alternating layers of squash and potatoes in pan.
• Layer onions on top.
• Mix 1/2 and 1/2 and salt and pepper, pour over top.
• Cover tightly with foil and bake 90 minutes.
• Increase oven temp to 400F degrees.
• Mix breadcrumbs, sage and cheese in bowl.
• Sprinkle over Gratin.
• Bake uncovered until top is golden brown and crisp, about 30 minutes.

MERRITT'S BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
• Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.