Every Thanksgiving meal needs a rich and creamy side dish to round out the menu, and this is it.
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
- Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray, and place on a large rimmed baking sheet.
- 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.
- 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.
- 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.