Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time:
25 Mins
Total Time:
1 Hour 25 Mins
Yield:
Serves 8

Layers of pumpkin, butternut squash, and potatoes are baked in a rich, cheesy sauce until meltingly tender. Serve as a side dish with roasted chicken or pork, or as a vegetarian main dish alongside a green salad.

How to Make It

Step 1

Heat oil in a medium saucepan over medium. Add flour, nutmeg, and cloves to pan. Cook, stirring constantly, 1 minute. Add milk; bring to a boil, and cook, stirring often, until thickened, about 1 minute. Remove from heat, and let stand 5 minutes. Add 3⁄4 cup of the cheese, 1⁄4 cup at a time, stirring with a whisk until melted after each addition. Whisk in 1 1⁄2 teaspoons of the salt.

Step 2

Preheat oven to 425°F with an oven rack about 8 inches from heat.

Step 3

Combine bread, parsley, and thyme in a food processor; pulse until coarsely chopped. Transfer to a large bowl, and toss with melted butter. Set aside. 

Step 4

Place potato, squash, and pumpkin in a lightly greased 13- x 9-inch baking dish. Pour milk mixture over squash mixture, and sprinkle with remaining 1⁄2 teaspoon salt, pressing mixture into an even layer. Cover and bake in middle of preheated oven until squash is tender, about 1 hour. Remove baking dish.

Step 5

Preheat broiler to HIGH. Uncover dish, and sprinkle top of gratin with bread-herb mixture and remaining
1⁄2 cup cheese. Broil on rack 8 inches from heat until top is browned, 2 to 3 minutes.