A showstopper of a side dish. Oh, and it’s absolutely delish! This dish takes a bit of time in the slicing but is so easy to pull together. Can easily be made ahead and reheated on Thanksgiving Day.
Roasted Delicata Squash and Potato Bake
Servings: 8 servings
- 2 medium delicata squash one end trimmed and seeds removed
- 1 1/2 lb Yukon gold potatoes
- 1 stick unsalted butter melted
- 2 tsp kosher salt
- 1 tsp pepper
- 1 Tbsp dried dill
- 1/2 tsp ground nutmeg
- 2/3 cup heavy cream
- 1/2 cup vegetable broth
- 1 1/3 cup freshly grated Parmesan or Gruyère divided
- Fresh herbs
- Preheat oven to 400 degrees
- Using a mandolin or knife, slice delicata squash and Yukon gold potatoes into paper thin slices. Once sliced, cut them all in half widthwise.
- Add squash and potatoes to a large bowl. Pour melted butter over top. Add salt, pepper, dill and nutmeg. Gently mix to incorporate well.
- Using an oven safe skillet or pan, roughly 12” round, prepare gratin. Stack slices on top of each other, trying to alternate somewhat the squash and potatoes. Line them up in the dish so the flat sides are standing on the bottom of the pan. Continue until the pan is full, arranging in whatever pattern you’d like.
- In a small bowl, whisk together cream and broth. Pour over vegetables in pan. Sprinkle 3/4 of grated cheese over top. Cover with foil.
- Bake 55 minutes, covered. Remove foil and sprinkle remaining cheese on top. Bake uncovered 10 more minutes.
- Let cool for a few minutes and garnish with any fresh herbs desired.