Gratin of Winter Squash - Testing

https://www.ptitchef.com/recettes/plat/gratin-a-la-courge-poivree-fid-186496

https://www.prouditaliancook.com/2015/10/butternut-delicada-and-acorn-squash-gratin-with-crispy-sage.html

https://eatingeuropean.com/acorn-and-butternut-squash-gratin-casserole/

https://www.allrecipes.com/recipe/232280/parmesan-roasted-acorn-squash/

0 - I've cobbled together a bunch of different recipes to make up this one. I'm ambivalent about the onion, I think it would be good, but I'm trying this first time without it. If I do use it, I wonder if I should just pan fry it, or add it to the roasting pumpkin?

1 - The consensus is that the flavor was good. I think the egg yolk doesn't look great because it curdles instead of becoming creamy, so I'll change to a bechamel-based sauce like my other gratin dishes. The garlic flavor was quite strong, not unpleasant to me, but I suspect it may become a problem in subsequent trials, so I'll keep in mind the possibility of frying them first. Most importantly is how the veg cook - I will try to cook them like I do the gratin of potatoes, with the sauce, and putting things in raw for a slower bake.

2 - This worked wonderfully well. I used turban squash, but weighed it with the skin on. Once sliced, there didn't seem to be enough, so next time we will weigh the 800gr after peeling. I've bumped it to Test 1 since it's so damn close.

3 - Alright, it's been a while since I made this. The recipe is a bit wonky so I'm reviewing it. I halved it since I'd written before how much it made. I ended up using the full amount of squash and halved the rest. Oh, and I just realized I forgot the garlic. Argh, and I forgot the cream. I used kabocha squash.

Serves 4

800gr acorn squash, Turban squash or Styrian Pumpkin, peeled and 1/8" slices 

NOTE - weigh the squash AFTER peeling

Olive oil (approx. 1 Tbsp)

400 g potatoes, 1/4" slices

1 garlic clove, pressed

1 onion, chopped

110gr Gruyère cheese, grated

40 g butter

1/4 cup flour

1 cups milk

1 cups heavy cream

1/2 tsp dried thyme

1/2 tsp salt, to taste

1/4 tsp pepper, to taste

A pinch of nutmeg

OPTIONAL : Crispy fried Sage leaves

1. Pre-heat the oven to 400°F. Arrange the squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25 minutes, or until it still feels al dente when tested with a fork. Allow to cool. This is to concentrate the flavour.
2. Preheat the oven to 450°F. (this seems crazy. Other Gratin dishes bake at 350 for the same amount of time. I put it at 400F and will check in a half hour.)
3. Spread the pressed garlic along the bottom of a 9x9 glass dish. 
4. Divide the squash into 3 equal portions and the potato into two, then in the dish, put down:
1. One layer of squash followed by a sprinkle of cheese
2. 1/3 of the onion
3. A second layer, of potato this time, followed by a sprinkle of cheese
4. 1/3 of the onion
5. A third layer or squash again, followed by a sprinkle of cheese
6. 1/3 of the onion
7. Another layer of potato with the sprinkle of cheese
8. Finishing with a final layer of squash and followed by a sprinkle of cheese
5. In a small sauce pan, melt the butter. 
6. With a whisk blend in the flour and cook until it turns pale golden and you've roasted out the floury flavor.
7. Add all the milk stirring constantly with the whisk to break up clods of flour, and season with salt, pepper, nutmeg and thyme.
8. Simmer gently, stirring occasionally with the whisk, until the sauce thickens.
9. Add the cream, whisking.
10. Pour this evenly over the squash and potatoes. Bake in the oven for 1 hour or until the top starts to brown.