Butternut Squash & Potato Au Gratin. Happy Thanksgiving!

• 2 cups heavy cream
• 4 large sprigs rosemary
• 6 garlic cloves, smashed
• salt and pepper
• 2 lbs yukon gold potatoes, peeled and thinly sliced
• 1 butternut squash, peeled and thinly sliced (about 2 pounds)
• 2 14 cups coarsely grated gruyere cheese

1. Preheat the oven to 400 degrees .
2. In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat.
3. Remove from heat; let steep.
4. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
5. Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese.
6. Continue layering & sprinkling the cheese until you have used all the potatoes & squash.
7. Bring the steeped cream back just to scald & pour over the gratin.
8. Sprinkle with remaining cheese.
9. Bake, covered, until the edges begin to bubble, about 30 minutes.
10. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes.
11. Let rest for 15 minutes before serving.

heavy cream, rosemary, garlic, salt, gold potatoes, butternut squash, gruyere cheese

Taken from www.food.com/recipe/butternut-squash-potato-au-gratin-happy-thanksgiving-524573 (may not work)