Squash and Sweet Potato Gratin
14 oz (400 g) butternut squash 14 oz (400g) sweet potatoes 1 onion, sliced 2 tbsp olive oil 2 eggs 3/4 cup heavy cream 1 tbsp butter ½ tsp sweet paprika pinch of nutmeg 3 oz (80 g) gruyère, shredded 3 sprig of parsley, chopped salt and pepper
Preheat the oven at 350ºF (180ºC). Butter a baking dish, round or square. Peel the squash and sweet potatoes then cut them into chunks. Heat the olive oil in a pan and saute the onion, add the paprika. Add the squash and sweet potatoes and saute 10 mn, stirring frequently. They should stay firm. Season with salt and pepper and transfer into the baking dish. In a medium bowl, beat the eggs, cream and nutmeg. Add half the cheese. Pour over the squash and sweet potatoes. Top with remaining cheese and chopped parsley. Bake 35 mn then brown under the broiler for 5 mn.
Recipe and Photo:
Chicho’s Kitchen / CC BY