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Ingredients
  • 1 large garlic clove, cut in half
  • 1 ¼ pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about ¼ inch thick
  • 1 ¼ pounds winter squash, such as butternut, peeled and sliced about ¼ inch thick
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 cup, tightly packed, grated Gruyère cheese (4 ounces)
  • Salt to taste
  • Freshly ground pepper
  • 2-½ cups low-fat milk
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