Potato-Butternut Squash-and-Gruèyre Gratin

Ingredients

• 2 tablespoons butter 
• 2 pounds butternut squash 
• 12 servings cream sauce 
• 2 cups gruyère cheese shredded
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 1 large onion sweet chopped
• 2.5 pounds yukon gold potatoes 

Equipment

• frying pan
• oven
• baking pan
• dutch oven

Directions

1. Peel and thinly slice potatoes. Peel, seed, and thinly slice squash.
2. Cook potato in boiling water to cover in a Dutch oven 5 minutes.
3. Add squash; cover and cook 3 more minutes.
4. Remove from heat, and drain well.
5. Melt butter in a large skillet; add onion, and saute 10 to 12 minutes or until golden brown.
6. Layer half of potato slices and squash in a lightly greased 13- x 9-inch baking dish; sprinkle with half of salt and pepper. Top with half of onion, cheese, and Cream Sauce. Repeat layers, ending with Cream Sauce.
7. Bake at 350 for 1 hour or until golden brown.