1 medium butternut squash, (about 1 1/2 -pounds), peeled, halved, seeded and sliced crosswise 1/16 inch thick
salt and freshly ground pepper
2 medium Idaho potatoes, (about 3/4 pounds), peeled sliced 1/16 inch thick
3 medium tomatoes, peeled and thinly sliced crosswise
1 3/4 cups heavy cream
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon finely chopped thyme
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh bread crumbs
1/8 cup freshly grated parmesan cheese
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped chives
salt and freshly ground pepper
2 medium Idaho potatoes, (about 3/4 pounds), peeled sliced 1/16 inch thick
3 medium tomatoes, peeled and thinly sliced crosswise
1 3/4 cups heavy cream
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon finely chopped thyme
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh bread crumbs
1/8 cup freshly grated parmesan cheese
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped chives
Preparation
Preheat the oven to 350 degrees F. Butter a 2 quart baking dish.Layer half of the butternut squash slices in the baking dish, overlapping themslightly, and season with salt and pepper.
Cover with half of the potato slices,overlapping them slightly, and season with salt and pepper. Top with half of thetomato slices and season with salt and pepper. Repeat the layering process withthe remaining vegetables, seasoning as you go.
In a medium saucepan, combine the cream, garlic, thyme and nutmeg and bring to aboil over moderate heat. Pour the cream evenly over the vegetables. Cover withfoil and bake for about 45 minutes, or until the vegetables are tender whenpierced with a knife.
Meanwhile, in a small bowl, combine the bread crumbs, parmesan, parsley andchives. Sprinkle the crumbs evenly over the gratin. Increase the oventemperature to 400 degrees and bake the gratin, uncovered, for 20 to 25 minutes,or until the crust is golden brown. Let rest for 10 minutes before serving.
Adapted from a recipe by George Mahaffey
