2½ pounds (3 large) baking potatoes (such as Russet potatoes), scrubbed
2½ pounds (3 large) sweet potatoes, scrubbed
2 pounds (1 small) butternut squash, peeled
4 tablespoons unsalted butter + extra to butter the baking dish
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh thyme, finely minced
1 onion, finely chopped
2 cloves garlic, finely minced
2½ cups Frigo® Whole Milk Mozzarella Cheese, shredded
2 cups Frigo® Shredded Parmesan Cheese
1 cup Frigo® Whole Milk Ricotta Cheese
2 cups heavy cream
2 teaspoons salt
1½ teaspoons pepper
4 whole sage leaves, for garnish
Preheat the oven to 350°F. Generously butter a 9x13-inch baking dish or two 9-inch pie plates, place on a baking sheet and set aside.
Place the potatoes and squash in a large pot of water and bring it to a boil over high heat. Cook until the potatoes and squash are not yet tender, about 25 minutes. Drain, gently rinse in cool water and set aside until the potatoes are cool enough to handle.
Meanwhile, in a medium sauté pan, melt the 4 tablespoons of butter over medium heat. Add the sage and thyme, stirring occasionally until the butter is brown and fragrant, about 3 minutes. Add the onion and sauté until tender, about 3 minutes. Then, add the garlic, stirring about 2 minutes longer. Transfer to a medium bowl and set aside.
Add the Frigo® Whole Milk Mozzarella Cheese, Frigo® Shredded Parmesan Cheese, Frigo® Whole Milk Ricotta Cheese, 1 cup of the heavy cream, salt and pepper to the onion and herb mixture and stir until well combined. Set aside for assembly.
Peel and slice the potatoes and squash into 1/4-inch thick slices. Keep the potatoes and squash in separate piles to make them easier to arrange in the baking dish by color.
For assembly, divide the baking potatoes, squash and sweet potatoes in half. Starting at one of the short ends of the 9x13-inch baking dish (if using), arrange by alternating baking potatoes, sweet potatoes and squash, allowing the rows to slightly overlap each other. Repeat until half of the potatoes and squash have been arranged in the baking dish. Then, sprinkle the arranged potatoes and squash with ½ of the cheese mixture. Repeat layering in the same pattern and top with the remaining cheese mixture. Then, pour the remaining 1 cup of heavy cream over the top and garnish with the sage leaves.
Bake until the potatoes and squash are cooked through, the cream is mostly absorbed, the top is golden brown and the cheese is bubbling, 45 minutes to 1 hour.
Let it cool for 5 minutes, serve and enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com