Creamy Butternut Gratin (Print Version)

# Ingredients:

01 - A large butternut squash.
02 - 50 grams of grated Comté cheese.
03 - Half a cup of heavy cream.
04 - A splash of milk (100 ml).
05 - A clove of garlic.
06 - A bay leaf.
07 - A small lump of butter.
08 - Pinch of salt, dash of pepper, and a bit of nutmeg.
09 - 100 ml of water.

# Instructions:

01 - Peel the butternut squash, scoop out the seeds, and slice it thinly using a mandoline slicer.
02 - Simmer the squash slices for 15 minutes in a mix of milk and water with garlic, bay leaf, and seasonings.
03 - Butter the baking dish, spread the squash slices inside along with the liquid, then pour in the cream and sprinkle in the nutmeg.
04 - Cover the top with grated Comté cheese and bake at 210°C for about 30 minutes until it looks golden brown.

# Notes:

01 - Thin slices are key to cooking it evenly.
02 - Pre-cooking in the broth brings out the flavors in the squash.

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