Chef Nick Anderer’s Honeynut Squash & Potato Gratin Recipe

Honeynut Squash & Potato Gratin

• 18 oz heavy cream (2 ¼ cups)
• 18 oz whole milk (2 ¼ cups)
• ¼ Teaspoon freshly grated nutmeg
• 3 whole cloves
• Small handful fresh thyme sprigs
• 5 bay leaves
• 1 tablespoon whole black peppercorns
• 1 ½ tablespoons kosher salt
• 4-5 pcs large russet potatoes (measure about 3lbs, before peeling + slicing)
• 2-3 pcs honeynut squash (measure about 2.5 lbs, before peeling + slicing)
• 5 oz grated Grana Padano cheese (roughly 2/3 cup)
• 5 oz grated Pecorino Romano cheese (roughly 2/3 cup)
• Unsalted butter, softened, for greasing the pan
• 4 quart pan (12 x 9 Hotel Pan)

• In a small saucepan, combine cream, milk, nutmeg, cloves, thyme, bay leaves, peppercorns, and salt. Bring to a boil, then remove from heat, cover, and let steep for 15 minutes.
• “Butter” the hotel pan.
• Preheat oven to 325°F.
• Strain the steeped milk/cream into a large heatproof bowl or container, pressing gently on the solids.
• Peel the potatoes and squash and, using a mandoline or deli slicer, slice the potatoes and squash crosswise 1/8 inch thick, directly into the buttered hotel pan. (Reserve the round bottoms of the squash for soup or snacks).
• Lay the squash and potatoes in one even layer, favoring the potatoes (about 2/3 potato, ⅓ squash), then sprinkle each layer with cheese. Repeat layering until all the potatoes and squash have been used – about 4 layers. Press the layers down each time to ensure a compact and even gratin. Pour milk mixture over the layered potatoes and squash until they are barely covered…about 1 qt (4 cups) of liquid in each pan.
• Place the pan in the oven, covered, and lower the temp to 300°F. Bake until the potatoes have become tender and the surface is lightly golden brown, about 45 minutes - 1 hour. Remove from the oven once cooked, and increase oven temperature to 500°F.
• Remove the lid/covering, top with reserved cheese mixture, and place the pan back into the 500°F oven and cook for 5 more minutes, or until evenly browned on top. Allow the gratin to rest for 20 minutes before serving.
• Cook Ahead Note: If you’re preparing this dish in advance of serving, remove the pan from the oven once it’s cooked through and store in the refrigerator overnight. Reheat in a 325°F oven, until hot (roughly 30 minutes). Then remove the lid/covering, top with reserved cheese mixture, and place the pan back into the 500°F oven and cook for 5 more minutes, or until evenly browned on top. Allow the gratin to rest for 20 minutes before serving.