Sliced Butternut Gratin

MAKES 15 SERVINGS
1  large or two small butternut squash (about 4 pounds total), peeled
1  head garlic
¼  pound hard aged cheese, very finely grated (see Note)
Salt and white pepper to taste
1  egg
1½  cups heavy cream
1  tablespoon all-purpose flour
Cut squash in half lengthwise. Remove seeds; with a spoon, scrape out any strings that remain in the cavity. Place the squash halves flat side down on a cutting board and carefully slice into half-moon slices as thin as possible, ¼ inch or less.
Break apart garlic heads into cloves and roast in a dry skillet over medium heat until cloves begin to soften and blacken. Set aside to cool, then peel and chop finely.
Preheat oven to 325 degrees. In a 9-by-13-inch casserole dish, arrange butternut slices in a single layer so that they just overlap. Try to cover as much of the bottom of the pan as possible.
Sprinkle about a quarter of the roasted garlic over the squash, then sprinkle over about a quarter of the cheese and salt and pepper.
In a small bowl, scramble the egg with a fork, then add the cream and flour. Stir to combine. Continue layering the squash, garlic and cheese, reserving the last of the cheese (you should be able to make four layers).
Drizzle the egg and cream mixture evenly over the layers. Most of the mixture will disappear between the slices.
Cover with foil and bake for 30 minutes. Remove foil and sprinkle on the remaining cheese. Turn the oven to broil and return the dish to the oven, on the middle rack. Broil until top is well browned, checking after about 10 minutes.
Let rest 10 to 15 minutes before serving.

Note: A good Parmesan or other well-aged, dry cheese will do; Vowell prefers Little Darling cheese from Brunkow Cheese, a vendor at Green City Market.

Tracey Vowell, Three Sisters Garden

Nutrition facts per serving:  162 calories, 10 g fat, 6 g saturated fat, 47 mg cholesterol, 16 g carbohydrates, 5 g protein, 145 mg sodium, 2 g fiber