Food and Recipes Veggies Squash Pumpkin Pumpkin-and-Winter Squash Gratin Recipe Be the first to rate & review! 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: 8 serves Ingredients 1 tablespoon canola oil 2 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 1/2 cups whole milk 5 ounces Gruyère cheese, shredded (about 1 1⁄4 cups), divided 2 teaspoons kosher salt, divided 2 ounces French bread, torn into small pieces 1/4 cup fresh flat-leaf parsley leaves 1 tablespoon fresh thyme leaves 2 tablespoons salted butter, melted 4 cups (about 20 oz.) russet potato, cut into 1-inch cubes 3 cups (about 14 oz.) butternut squash, cut into 1-inch cubes 3 cups (about 14 oz.) sugar pumpkin, cut into 1-inch cubes Directions 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. Preheat oven to 425°F with an oven rack about 8 inches from heat. 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. 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. Preheat broiler to HIGH. Uncover dish, and sprinkle top of gratin with bread-herb mixture and remaining1⁄2 cup cheese. Broil on rack 8 inches from heat until top is browned, 2 to 3 minutes. Rate it Print