Butternut squash and potato au Gratin

Ingredients 

• 1 medium butternut squash (about 2 to 2½ pounds), peeled, seeded and cut into thin slice

• 2 medium russet or Yukon gold potatoes, peeled and thinly sliced

• 1 cup heavy cream

• 1 pound shredded Asiago cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and black pepper, to taste

• 1 cup grated Parmesan, for topping

• 1 teaspoon chopped fresh rosemary (optional but pretty on top)

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Directions

1.  Preheat your oven to 375°F.

2. Lightly grease a medium baking dish.

3. Layer the sliced squash and potatoes in the dish, alternating them.

4. In a bowl, mix the heavy cream, shredded Asiago, garlic powder, onion powder, salt and pepper.

5. Pour the mixture evenly over the squash and potatoes. Grate Parmesan on top.

6. Bake covered for 45 minutes then uncovered for 30-45 minutes until the top is golden and the vegetables are tender. Top with more Parmesan and rosemary.

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