Ingredients
- 1 3/4 cups heavy cream
- 1/2 teaspoon ground nutmeg
- 1 clove garlic minced
- 1 sprig fresh thyme
- 2 bay leaves
- 1 tablespoon unsalted butter
- 2 pounds butternut squash peeled and thinly sliced
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. In a saucepan, combine heavy cream, nutmeg, minced garlic, thyme, and bay leaves. Bring to a simmer, and then remove from heat. Let the flavors infuse for 10 minutes.
- Butter a large baking dish. Layer half of the butternut squash slices in the dish, and pour half of the infused cream over the squash. Repeat with the remaining squash and cream. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese over the casserole. Continue to bake, uncovered, for 20 to 30 minutes, or until the cheese is melted and golden and the casserole is bubbling.
