4 cups  Yukon Gold potatoes, peeled and sliced about 1/4” thick  x  1”

2 1/2 cups  butternut squash, peeled and sliced same as potatoes

1 onion, sliced

6 cloves garlic, peeled and minced

2 Tbl. butter

1 cup grated Jarlsberg or Gruyere cheese

milk and water

1 tsp. salt

ground coriander

ground pepper

 

Place potatoes in saucepan and cover with a mixture of half milk and half water. Bring to a boil, then simmer until potatoes are almost fully cooked, about 10 minutes.  Remove with slotted spoon to a bowl. Taste for salt.

Place the squash in the same liquid, add ing more water to cover if needed. Simmer until just cooked. Taste for salt.

Place the butter,  onions and garlic in a small sautè pan over low heat and cook for about 10 minutes or until the onions have caramelized. Set aside.

 

Butter a flat baking dish (about 8” x 10”). Place 1/3 of the potatoes in the dish, add half the onions, 1/2 the squash and 1/3 of the cheese. Sprinkle with coriander and pepper.

Repeat layers and add final 1/3 of potatoes on top. Reserve the last 1/3 of cheese.

Spoon about 1/2 cup of the cooking liquid over the top.

Bake for 30 minutes at 375 degrees. Add reserved cheese and bake another 10 minutes until golden brown on top.

 

Serves 6.