Butternut Squash And Sage Gratin - cooking recipe

Ingredients

4 None potatoes, peeled, cut into 1/4 inch slices
1 1/3 lbs butternut squash, peeled, cut into 1/4 inch slices
1 None small yellow onion, peeled
8 None whole cloves
2/3 cup milk
1 1/4 cups heavy cream
1/4 cup butter, chopped, plus 2 tbsp
1/4 cup plain flour
1/2 tsp ground nutmeg
3 oz Parmesan, grated
None None Cayenne pepper, to taste
8-10 None sage leaves

Preparation

Preheat oven to 400\u00b0F. Grease a shallow 2 quart baking dish and place on a baking sheet. Put potato in large microwave-safe dish, cover and microwave on high for 5 mins or until tender. Let stand for 2 mins. Drain. Repeat with butternut squash, microwaving for 3-4 mins. Let stand for 2 mins. Drain.
Meanwhile, stud onion with cloves and place milk, cream and onion in medium heavy-based saucepan over moderate heat. Bring to a simmer. Remove from heat. Let stand for 5 mins for flavors to infuse. Using tongs, remove and discard onion. Pour milk into a clean bowl and wipe pan clean.
Melt 1/4 cup chopped butter in same pan over moderate heat. Add flour and cook, stirring, for 1-2 mins or until bubbling. Add nutmeg and cook, stirring, for 30 seconds. Gradually whisk in warm cream mixture until smooth. Cook, whisking constantly, for 4 mins or until sauce boils and thickens. Remove from heat; stir in half the Parmesan until melted and smooth. Season to taste.
Arrange half the potato in the prepared baking dish. Top with half the squash and pour over half the cream mixture. Repeat layers. Sprinkle with remaining Parmesan and cayenne pepper to taste. Bake for 30-35 mins or until bubbling and golden. Leave gratin to stand for 5 mins.
Melt 2 tbsp butter in small frying pan over moderate heat. Add sage; cook, turning, for 1-2 mins or until crisp. Drain on paper towels. Serve gratin topped with sage.