Squash Gratin Gratin de Courge
Ingredients
- 2 large butternut squash (5–6 lbs.), peeled, seeded, and cut into 1 1/2″ chunks
- 1 large acorn squash (about 2 lbs.), peeled, seeded, and cut into 1 1/2″ chunks
- 3 medium Yukon Gold potatoes (about 1 3/4 lbs.), peeled, halved lengthwise, and thickly sliced
- 8 cloves garlic, chopped
- 2 cups milk
- 4 cups grated Gruyère
- Kosher salt and freshly ground black pepper, to taste
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