Wonderful. Family said it was a keeper. I added a grate of nutmeg to the cream for an earthy warmth. Next time I will pre-roast my squash then then slice and add it also I did not reduce the sauce so it was moist but not runny. Use a mandolin if you have one, or slice really thin slices. My thicker slices of squash were slightly undercooked. Changing the cheese will allow you make it many times over as a main or a side dish and not get flavor bored.
I too found this recipe to be quite flavorful but a little dry. I always make the recipe (the first time) just as it is written. I think in the future I will double both quantities of cream and apple cider to get the proper moisture and better cook the vegetables near the top of the gratin.
I made this last year and it was just okay on the thanksgiving table, not very flavorful ....but, the next day and the day after I couldn't get enough of the leftovers, even cold. I may try it again this year but make it the day before so the flavors can meld. Then it might garner a 5th star. The leftovers were delicious!
I thought this recipe was delicious, BUT, I think it needs more liquid, either cider or cream or both. Not enough of the potato-squash mixture was covered by the liquid, leaving the potatoes on the top uncooked, even after 1 hour. Before placing the topping on and baking, I would suggest simply adding more liquid so most (not all) of the mixture is submerged.
VERY time-consuming, but delicious (and I don't even like butternut squash)!! That said, it was a bit dry with the given amount of liquid, so I add a little more. Maybe I'm making it too thick in the dish, but the middle didn't seem to cook through in a large pan. Individual dishes work much better and (bonus) look elegant at the table! All in all, I LOVE this recipe and look forward to fall so I can make it!
This recipe has become one of my staples for Thanksgiving and Christmas dinner.....it takes time to put it together but is well worth the effort....it gets rave reviews from family and friends.