Butternut Squash and Potato Gratin

1 garlic clove, cut in half
1 1/4 pounds russet potatoes*, peeled and sliced 1/4 inch thick
1 1/4 pounds butternut squash*, peeled and sliced 1/4 inch thick
1 t. fresh thyme leaves, chopped
1 t. fresh rosemary leaves, chopped
1 tightly packed cup of grated Gruyere cheese (4 oz.)
Salt to taste
Freshly ground black pepper
2 1/2 cups low-fat milk

(*You can also use Yukon Gold potatoes, and/or another winter squash)

Preheat oven to 375 degrees. Rub inside of a 2-quart gratin dish with the cut side of the garlic, and spray with nonstick spray. Chop the remaining garlic and layer with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper in an even layer in the gratin dish.

Pour the milk over the potatoes and squash and press the vegetables down into the milk. Bake for one hour. Every 20 minutes remove the dish and press the mixture into the milk with the back of a spoon. After one hour, sprinkle on the remaining cheese and bake for another 15 to 30 minutes, or until the top is golden and the sides look crusty. Remove from oven and allow to sit for 10 minutes before serving.

Serves: 6
5 Poodles

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