Instructions: 1. Peel potatoes and slice lengthwise 1/8-inch thick. Cut away peel of butternut squash and slice lengthwise 1/8-inch thick.

2. Thinly slice onions and cook in a heavy sauta pan with olive oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.

3. Butter a 13-by-9-inch casserole pan. Start layering the gratin by placing 1/2 of the sliced potatoes down first. Mix together the salt and pepper and sprinkle 1/4 of it on the potatoes. Scatter 1/3 of the caramelized onions and sprinkle 1/4 of the chopped herbs. Pour 8 ounces of the heavy cream over the top and sprinkle 1/4 of the parmesan cheese

4. Place a layer of butternut squash next and repeat with layering ingredients. Repeat with a potato layer. Finish with a butternut squash layer, omitting the caramelized onion step.

5. Preheat oven to 350 degrees. Cover gratin with aluminum foil and bake for one hour, or until soft. Remove foil and continue cooking for 20 minutes, to lightly brown top.

This holiday-friendly recipe comes from Frank Palmer, executive chef of the Duck Club Restaurant at the Lafayette Park Hotel. His gratin consists of four layers of alternating potatoes and butternut squash.

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