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Butternut German Butterball Potato Gratin
With gruyere cheese
1 onion diced
1 T chopped garlic
1 # german butterball potatoes sliced 1/8" thick
1 small butternut peeled and sliced 1/8" thick
1 T thyme
1 T chopped parsley
3 T olive oil
1 cup white wine
1 cup grated gruyere
3 T extra virgin olive oil
salt & pepper
Cook onion in olive oil until caramelized and soft. Add garlic and ½ the herbs.
Spread onion in a 8"x 8" baking pan evenly over the bottom. Mix potatoes and butternut in a bowl. Season with remaining herbs, salt & pepper. Spread over the onion. Drizzle with wine. Sprinkle with cheese. Cover with aluminum foil and bake 2 hours. Remove foil if potatoes are tender and bake 15 min until cheese is light gold. Reheat covered with aluminum foil or serve straight out of the oven. Drizzle with extra virgin olive oil before seving. You can substitute the cheese with another semi-hard cheese or any that you like. Enjoy!!!!!