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Categories:Viewed: 15 - Published at: 8 months ago
Ingredients
- 2 cups whipping cream combined with 1/4 cup water
- 2 plump garlic cloves, minced
- 3 large Yukon Gold (or other gold) potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled, seeded and thinly sliced (you want about even quantities of potato and squash)
- Salt and lots of freshly ground black pepper
- 1/3 pound pancetta, chopped, fried crispy-chewy
- 1 bunch green onions, thinly sliced
- 2 cups grated Gruyere cheese
- 5 tablespoons butter
Method
- Preheat oven to 375F.
- Generously butter a 12-inch oval or oblong baking dish.
- Pour cream-water mixture in a small pot over medium-high heat. Add minced garlic. Stir and heat until steaming. Set aside.
- Layer all of the butternut squash evenly into the baking dish. Sprinkle with salt and lots of pepper.
- Top with half of the pancetta, green onions, grated Gruyere. Dot with half the butter.
- Second layer, same as the first, but this time using the potatoes.
- Pour the warm, garlic-infused cream evenly over the top of the whole casserole.
- Bake for approximately 1 1/4 hours until bubbly, golden-brown and fork tender. Let rest just a few moments before serving. Enjoy!
