Yam and Butternut Squash Gratin

Photo: Cheryl M

Ingredients

2 tablespoons butter

1 cup shallot - ¼ chopped

3 cloves of minced garlic

1/4 cup flour (and 2 tbsp separated)

2 tablespoons fresh thyme

2 cups skim milk

3/4 cup shredded parmesan cheese

2 pounds bakers potatoes - around 1

1 pound yam - around 1

1 pound butternut squash - around 1

cup gruyere cheese

Preparation

Pre-heat oven to 375. In a medium sized saucepan melt the butter. Add the shallots and garlic. Heat over medium heat for about 2-3 minutes. Add the flour and whisk thoroughly - cook for two minutes. Add they thyme. Slowly add the milk - continue to stir - then add the parmesan - it will thicken into a nice creamy sauce.

At the same time boil the potatoes and yams. I cut them into medium size pieces that I could cut into thin slices after they were boiled. You could slice them first and then boil - this way would probably take less time. When they are soft, put them in a bowl and sprinkle them with 1 tbsp of flour. Do the same thing for the butternut squash.

In a 11x7 broil safe dish, do a layer of potatoes and yams, and then a layer of butternut squash and repeat this one other time. Cover the vegetables with the cream sauce. And then sprinkle with the gruyere cheese.

Bake in the oven for 35 minutes and then broil for about 2 minutes. And that's it.