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Squash and Potato Gratin with Sage and Onion
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Although gratin dauphinois is pure perfection, the idea of baking starchy vegetables in cream can be tinkered with very happily, producing delicious results. I came across the idea of a combined squash and potato gratin in New York chef Alfred Portale's book, 12 Seasons. This is my take on it
Typical values per serving:
This recipe was first published in January 2006.