As soon as the weather turns a bit cooler, approaching fall and winter, I get the urge to make a potato gratin dish. This is a favorite in our house. It is a bit indulgent with the cream and cheese, but so good by itself and pairs well with other vegetables and meat.
This version is made with potatoes and butternut squash. I had just made my butternut soup recipe, and had leftover squash. It seemed like a good use to slice the squash thinly and add it to the potato gratin. The squash not only added beautiful color, but also added a sweetness in contrast to the rich potatoes and cheese.
Gratins in general are most often made with just potatoes and usually cheese, the standard cream or milk, and seasoning. I often use other vegetables that can be sliced thinly like the potatoes, such as sweet potatoes, turnips, or rutabaga. All are good. Cheeses can also be varied using parmesan, cheddar, gruyere, or a mix of whatever you have available. Put it all together and bake at the temperature of choice if you happen to be roasting a chicken or braising something fabulous. The temperature can range from 325 up to 425, with the length of cooking time adjusted accordingly. If using a high temperature and the top gets too brown, simply cover with foil and continue cooking until the potatoes are tender and the cream has thickened. Use the recipe below as your guide, adjusting to your preference and whims.
Versatile Potato Gratin