Potato-Butternut Squash-And-Gruèyre Gratin

• 5 medium Yukon gold potatoes (about 2 1/2 pounds)
• 1 large butternut squash (about 2 pounds)
• 2 tablespoons butter or margarine
• 1 large sweet onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Gruyere cheese

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. Add squash; cover and cook 3 more minutes. Remove from heat, and drain well.
3. Melt butter in a large skillet; add onion, and saute 10 to 12 minutes or until golden brown.
4. 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.
5. Bake at 350u0b0 for 1 hour or until golden brown.

gold potatoes, butternut squash, butter, sweet onion, salt, pepper, gruyuere cheese

Taken from www.myrecipes.com/recipe/potato-butternut-squash-and-gruyre-gratin (may not work)