INGREDIENTS:

1. 1 large butternut squash (about 2 lbs), peeled, seeded, and thinly sliced
2. 1 cup heavy cream
3. 1 cup Gruyère or Swiss cheese, grated
4. 1/4 cup chopped fresh sage leaves, divided
5. 2 cloves garlic, minced
6. Salt and freshly ground black pepper, to taste
7. Butter for greasing the baking dish

INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
2. Arrange the thinly sliced butternut squash in overlapping layers in the prepared dish, sprinkling with the chopped sage as you go.
3. In a separate bowl, whisk together the heavy cream, minced garlic, salt, and pepper.
4. Pour this cream mixture evenly over the layers of squash.
5. Sprinkle the grated Swiss or Gruyère cheese over the top.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for another 20–25 minutes, or until the top is golden brown and the squash is tender.
8. Let the gratin stand for a few minutes before serving.