Butternut Gratin

• 3 tablespoons unsalted butter, plus more for the baking dish
• 1 large onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 1/2 pounds butternut squash (about 1 large), peeled, halved lengthwise, seeded, and thinly sliced
• 1/4 teaspoon grated nutmeg
• Fine sea salt and freshly ground black pepper
• 1/2 cup heavy cream
• 3/4 cup fresh bread crumbs
• 3/4 cup grated Comte cheese
• A few fresh chives, finely chopped

1. Preheat the oven to 350u0b0 F/180u0b0 C. Butter a 10-inch/25-centimeter baking dish.
2. In a large saute pan, heat 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook until soft and translucent, 4 minutes. Add the squash slices and nutmeg and cook until slightly tender, 3 to 5 minutes. Season with salt and pepper.
3. Transfer the squash mixture to the baking dish. Pour the cream all over, sprinkle the bread crumbs and cheese on top, and dot with the remaining 1 tablespoon butter.
4. Bake until golden and bubbly, 25 to 30 minutes. Serve immediately, sprinkled with the chives.

unsalted butter, onion, garlic, butternut squash, nutmeg, salt, heavy cream, bread crumbs, comtue cheese, fresh chives

Taken from food52.com/recipes/31661-butternut-gratin (may not work)