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Potato and Butternut Squash Gratin
- 2 pounds Butternut Squash peeled and seeded
- 2 pounds Russet Potatoes about three large potatoes
- 16 oz Local Goot Essa Sharp Cheddar grated
- 1 tbsp Poultry Seasoning
- 3 cloves fresh garlic peeled and minced
- 1 cup Meyer Dairy heavy cream
- Salt and White Pepper to taste
Directions:View on PBS Food
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