Preparation time: 35 minutes
Bake time: 1 hr. 20 minutes @ 350 degrees
10 russet potatoes, peeled & sliced 1 medium butternut squash, peeled & sliced 3 yellow onions, sliced thin
1 Tbls. olive oil 2 Tbls butter 1 quart heavy cream
2 Tbls salt 1 Tbls pepper 2 Tbls chopped sage
2 Tbls thyme 8 oz grated Parmesan cheese
Preheat oven to 350.
Peel potatoes and squash and slice thin. Slice onion thin.
In a saute pan add olive oil and sliced onions. Saute on medium heat until golden brown (15 minutes).
Take a 13 x 9 casserole dish and butter, or Pam, the bottom and sides.
Lay half of the potato slices in the casserole dish. Mix the salt and pepper and sprinkle 1/3 of it on the potatoes. Scatter 1/2 of the onions on it. Then sprinkle with chopped sage and thyme.
Pour 8 oz of heavy creme over the top and sprinkle 1/3 of the Parmesan cheese. Add a layer of squash on top.
Repeat the layer starting with the potatoes, then salt and pepper, onions, chopped sage and thyme, heavy creme, Parmesan cheese and squash. If you have enough ingredients left, make another layer. Make sure you end with squash on top.
Put an aluminum cover over the dish and bake for 1 hr.
Remove foil and continue cooking for another 20 minutes to lightly brown the top.
Let cool 5 minutes before serving.