Yam and Butternut Squash Gratin

Preheat oven to 375F. In a medium-sized saucepan, melt the butter. Add the shallots and garlic. Heat over medium heat for about 2-3 minutes. Add the flour (reserving 2 tablespoons for use later) and whisk thoroughly; cook for two minutes. Add the thyme. Slowly add the milk, continue to stir, then add the parmesan; it will thicken into a nice creamy sauce.

At the same time (we’re women, we are multi-tasking divas), boil the potatoes and yams. I cut them into medium-sized pieces that I could cut into thin slices after they were boiled. You could slice them first and then boil–this way would probably take less time. When they are soft, put them in a bowl and sprinkle them with 1 tablespoon of flour. Do the same thing for the butternut squash.

In a 11×7 broil safe dish, do a layer of potatoes and yams, and then a layer of butternut squash and repeat this one other time. Cover the vegetables with the cream sauce. And then sprinkle with the gruyere cheese.

Bake in the oven for 35 minutes and then broil for about 2 minutes. And that’s it.