This Squash Gratin Casserole is made “Provencal style” with two types of squashes, garlic, chunks of potatoes and tons of Gruyere cheese. This is hands-down the best Thanksgiving vegetable side dish you could put on your table.
Acorn Squash | Garlic Butternut Squash | Potatoes Sweet Onions | Thyme Nutmeg | Milk | Olive Oil Gruyere Cheese
Peel your garlic head, chop the top off and place the whole head in tin foil. Sprinkle with oil, salt and pepper, then roast for an hour.
Peel and cut your squash into about 1-inch squares. Add to a pot of salted water and bring to boil, reduce to simmer and partially cover. Cook until fork-tender. Drain and mash.
Peel and slice potatoes, and cook until tender. Cook onions, thyme, salt and pepper until soft. Add the roasted garlic. Then combine with the mashed squash.
Add the potatoes and transfer to a baking dish. Pour milk over the squash mixture and top with Gruyere cheese. Bake until bubbly and golden brown.