and Butternut Squash Gratin with Gruyere
This is one of the recipes that has
been provided by Shirley Cline from San Fransisco. Shirley
said "This was prepared on the Today Show this
morning by Alfred Portale and looked absolutely wonderful.
I thought it looked good enough to post".
information about Alfred Portale's 12 Seasons Cookbook
or to find out more about him have a look at his biography
gratins can be enormously satisfying, especially as
rich accompaniments to steaks, but they are also rather
one-dimensional. In this recipe, the modest investment
of adding butternut squash, and suffusing (spreading)
the cream with thyme and marjoram, pays huge dividends
as the gratin assumes a more compelling and complex
character with virtually no additional work." ~
pounds butternut squash
3 large russet potatoes
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh sage
Coarse salt and freshly ground white pepper to taste
3 cloves garlic, peeled and minced
About 2 cups heavy cream
4 ounces Gruyere cheese, coarsely grated
the oven to 375°F. Generously butter a 9-by-12-inch
gratin dish. Peel the squash and trim the top and bottom.
Cut off the seed-filled bottom, halve it, and remove
and discard the seeds. Slice the neck of the squash
into 1/8-inch-thick rounds and slice the base into 1/8-inch-thick
half circles. Peel the potatoes and cut them into 1/8-inch-thick
slices. (A French or Japanese mandolin works very well
a small bowl, combine the thyme, marjoram, and sage.
Beginning with the half circles of squash (reserve
the more attractive rounds for the top layers), layer
about 1/3 of the squash slices in the gratin dish. Sprinkle
with some of the herbs and season with salt and pepper.
Layer 1/2 the potato slices over the squash layer. Sprinkle
with some of the herbs and 1/2 of the minced garlic.
Season with salt and pepper.
another third of the squash slices on the potatoes.
Sprinkle with some of the herbs and season with salt
and pepper. Spread the remaining potatoes in another
layer over the squash and sprinkle some of the herbs
and the rest of the garlic. Top with the remaining squash
and herbs, and season with salt and pepper.
firmly pressing down on the squash and potatoes with
a large spoon, spatula, or your fingers, slowly pour
the cream over the top and down the sides of the dish.
Add enough to just barely cover the vegetables when
pressed. Too much cream will result in a soupy gratin.
Too little cream will make it dry.
the dish with foil and bake the gratin for 45 to 50
minutes. Remove the foil and sprinkle with the Gruyere.
Continue to bake, uncovered, for 25 to 30 minutes, or
until the vegetables are tender, the cream is nearly
absorbed, and the top of the gratin is lightly browned.
Let the gratin rest for about 10 minutes to absorb all
the cream before serving.