Butternut Squash Gratin with Le Gruyère Serves 10.

Le Gruyère melts up smooth and creamy, not stringy or gooey, making it a perfect cheese to use in gratins. Here it’s paired with sweet butternut squash for a rich and very flavorful side dish.

Ingredients: 1 large (about 3 pounds) butternut squash, peeled, seeded and cut into 1/3-inch-thick slices, divided 3 shallots, chopped 2 cups shredded Le Gruyère cheese (about 7 ounces), divided 1 3/4 cups heavy cream 1/2 teaspoon fine sea salt 3/4 teaspoon freshly ground black pepper 1/2 cup whole wheat bread crumbs Method Preheat oven to 375°F. Butter a 9- x 13-inch baking dish and arrange half of the squash slices in the bottom. Sprinkle with shallots and half of the cheese. Cover with remaining squash and sprinkle with remaining cheese. In a small bowl, whisk together cream, salt and pepper; pour cream mixture over squash. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 1 hour. Cool 15 minutes before serving.