Winter Squash and Potato Gratin

• 1 large garlic clove, cut in half
• 1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
• 1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 1 cup, tightly packed, grated Gruyere cheese (4 ounces)
• Salt to taste
• Freshly ground pepper
• 2-1/2 cups low-fat milk

1. Preheat the oven to 375 degrees.
2. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter.
3. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper.
4. Arrange in an even layer in the gratin dish.
5. Pour the milk over the potatoes and squash, and press the vegetables down into the milk.
6. Place in the oven, and bake one hour.
7. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon.
8. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty.
9. Remove from the oven, and allow to sit for 10 to 15 minutes before serving.
10. Serve hot or warm.

garlic, russet potatoes, winter, thyme, rosemary, gruyere cheese, salt, freshly ground pepper, lowfat milk

Taken from cooking.nytimes.com/recipes/1012874 (may not work)