Potato and Acorn Squash Gratin
Serves: 6-8 servings
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups whole milk
  • 1½ cups shredded Gruyère cheese, divided
  • 1 tablespoon chopped fresh thyme
  • 1 pound acorn squash, seeded, sliced into ¼-inch-thick rings, and halved crosswise
  • 1½ pounds russet potatoes, sliced ⅛ inch thick
  • Garnish: chopped fresh thyme
  1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray, and place on a large rimmed baking sheet.
  2. In a small saucepan, melt butter over medium heat; whisk in garlic, flour, salt, and pepper until smooth. Cook, whisking constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth; bring to a simmer. Remove from heat, and whisk in 1 cup cheese and thyme until cheese is melted.
  3. Arrange one-third of potato and one-third of squash in bottom of skillet, overlapping slices. Spread one-third of milk mixture onto vegetables. Repeat layers twice. Sprinkle with remaining ½ cup cheese. Cover with foil.
  4. Bake for 1 hour. Uncover and bake until vegetables are tender and top is golden brown, 25 to 30 minutes more. Let stand for 15 minutes before serving. Garnish with thyme, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/potato-and-acorn-squash-gratin/