Sweet Potato Butternut Squash Gratin
I really love this gratin. It is savory rather than sweet. I used the white sweet potato because they have less sugar than the yams or red sweet potatoes. This goes with Holiday dinners or even can be a star of a meal all by itself served with a salad.
1 1/2 pound butternut squash
1 1/2 pounds medium white sweet potatoes
2 cups coconut milk
1/4 cup (1/2 stick) butter
one medium onion finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated cheese, I used a combo of what I had, feta, cheddar and parmesan
Preheat oven to 400
Peel, then cut butternut squash into 1/8-inch-thick slices about the same size as the potatoes and place in bowl of cold water. Repeat with sweet potatoes.
Combine coconut milk, butter, onion and garlic in medium saucepan; bring to simmer. Simmer very gently till onion is softened. Remove from heat.
Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish.
Drain potatoes and squash, then pat dry with kitchen towels. Alternate potato/squash into prepared baking dish. Use hands to distribute and spread evenly.
Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes and squash, salt-pepper mixture, herb mixture, and cheese.
Pour milk mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
(DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.)