1 medium butternut squash, peeled, seeded, and thinly sliced
1 large leek, white and light green parts only, cleaned and thinly sliced
1 bulb fennel, trimmed and thinly sliced (reserve some fronds for garnish)
2 tablespoons olive oil
1 teaspoon salt
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup grated Parmesan cheese
1 cup shredded Gruyère cheese
1/4 cup breadcrumbs
Directions
Preheat your oven to 375°F
In a large bowl, combine the sliced butternut squash, leeks, and fennel. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
In a saucepan over medium heat, heat the heavy cream. Add the minced garlic, thyme, and rosemary. Bring to a simmer and then remove from heat. Stir in the grated Parmesan and half of the Gruyère cheese until melted and smooth. Season with salt and pepper to taste.
In a greased 9×13 inch baking dish, layer half of the vegetable mixture. Pour half of the cream sauce over the vegetables. Layer the remaining vegetables on top and pour the remaining cream sauce over them. Sprinkle the remaining Gruyère cheese on top. If using, sprinkle breadcrumbs for added crunch.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until cooked through.
