Potato and Winter Squash Gratin
Featuring potatoes and two kinds of winter squash enriched with cream and Gruyère cheese, this comforting gratin deserves a place at your Thanksgiving table. It’s the creation of our friends at Traeger, who cook the dish on the grill to impart enticing wood-fired flavor. Here we’ve left the acorn squash unpeeled—the skin will become tender as the gratin cooks—but you can peel it if you prefer.
Ingredients:
- 2 cups (16 fl. oz./500 ml) heavy cream
- 3 cups (12 oz./375 g) shredded Gruyère cheese
- 4 garlic cloves, chopped
- Kosher salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 1 lb. (500 g) yellow potatoes, such as Yukon Gold or Yellow Finn, peeled and cut into 1-inch (2.5 cm) cubes
- 1 butternut squash, about 2 lb. (1 kg), peeled, halved, seeded and cut into 1-inch (2.5 cm) cubes
- 1 acorn squash, peeled, halved, seeded and cut into 1-inch (2.5 cm) cubes
Directions:
Set the temperature on a Traeger wood pellet grill to 375°F (190°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, in a saucepan on the stovetop over medium heat, warm the cream, stirring constantly, until it comes to a gentle boil. Add the cheese and garlic, season with salt and pepper, and cook, stirring, until the cheese is melted. Remove from the heat.
Grease a 9-by-13-inch (23-by-33-cm) baking dish with the butter. In a large bowl, combine the potatoes, butternut squash and acorn squash. Stir in the cheese sauce. Transfer to the prepared baking dish.
Place the dish on the grill and cook until the potatoes and squash are fork-tender, about 45 minutes. Let rest for 10 minutes before serving. Serves 8 to 12.
Recipe courtesy of Traeger Grills
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