Butternut Squash and Turnip Gratin

Preheat the oven to 400F degrees.

•1 large butternut squash (3 lbs)
•3 medium turnips
•5 tablespoons soften butter
•2 tablespoon chopped fresh thyme
•2 teaspoons kosher salt
•1 teaspoon ground black pepper
•½ teaspoon nutmeg, freshly ground if possible
•1 ½ cups heavy cream
•2 cups shredded gruyere
•3 tablespoons grated parmesan or asiago cheese

Trim the squash by removing the stem and then cut the squash into two pieces: the neck and the bottom. Peel the skin of the neck so that the orange flesh comes through (remove the layer of green, like with a melon). Peel the round, bottom part of the squash, then cut in half lengthwise. Using a spoon, scoop out the seeds and stringy pulp. Cut both the neck and the bottom halves into 1/8-to-1/4-inch slices with a knife, mandolin or food processor slicing blade.

Peel the turnips and slice into same size as squash.

Butter a baking or gratin dish. Place enough squash slices in the dish to form a single layer and overlap them. Sprinkle with some of the salt, pepper, chopped thyme, nutmeg and gruyere. Repeat next layer with the turnips just as you did with the squash and then alternate squash/ turnips until dish is full.

Pour the cream evenly over the top of the squash. Cover with the parmesan, and bake for about 35 – 45 minutes. You may brown the top of the gratin by placing it under a hot broiler for 4 –5 minutes. Serve immediately.