Butternut Squash Gratin with Yukon Potatoes & Apples


Comfort food at its best, this hearty, tasty au gratin builds on the traditional potatoes au gratin but with lots more nutrient value and a complexity of flavor.  Don’t be afraid of the half-cup of heavy cream — the recipe serves six to eight, so the per-serving amount of cream is about a tablespoon.  If you’re avoiding dairy, replace the butter with olive oil and the cream with coconut milk. This makes a great Thanksgiving side dish.  We demoed this at our October 23, 2013 Brookside Gardens class. Read More