Real Butternut gratin
- 1 packet Entremont Grated Gruyère France
- 800g butternut squash
- 10cl whole milk
- 3 tbsp sunflower oil
- 4 eggs
- A few sage leaves
- Salt and fresh pepper
Wash, peel, and cut the squash into thin slices using a vegetable peeler.
In a bowl, mix the milk, oil, and beaten eggs together. Preheat oven to 180°C (th. 6).
In a baking dish, arrange a first layer (fairly thick) of the thinly sliced squash, sprinkle with Entremont's grated Gruyère France, and a few leaves of sage.
Repeat until all the ingredients have been used up.
Pour the egg/milk/oil mixture over the top. Salt and pepper to taste. Sprinkle the Entremont grated Gruyère France over the top and bake for 25-30 minutes.
Cook for another 3-4 minutes under the grill. Check whether the squash is cooked using the tip of a knife. If the squash is tender, the gratin is ready.
Variation: use another type of squash or pumpkin, etc. and why not add a spice to your gratin (cumin, etc.)!
Photo Credits: Luca Perazzoli & Lorenzo Bassano