Instructions: Generously butter 9-by-12 gratin dish or baking dish.

Peel squash and trim top and bottom. Cut off seed-filled bottom, halve it and remove and discard seeds. Slice neck of squash into inch-thick rounds and slice base into inch-thick half-circles.

Peel potatoes and cut into inch- thick slices. (A French or Japanese mandoline works well.) In small bowl, combine thyme, marjoram and sage.

Beginning with half-circles of squash (reserve the more attractive rounds for top layers), layer about a third of the squash slices in gratin dish. Sprinkle with some of the herbs and season with salt and pepper. Layer half the potato slices over squash layer. Sprinkle with some herbs and half the minced garlic.

Season with salt and pepper.

Spread another third of the squash slices on potatoes. Sprinkle with some herbs and season with salt and pepper. Spread remaining potatoes in another layer over squash and sprinkle with some herbs and remaining garlic. Top with remaining squash and herbs, and season with salt and pepper.

While firmly pressing down on the squash and potatoes with large spoon or spatula, slowly pour cream over top and down sides of dish.

Add enough to just barely cover vegetables when pressed down. Too much cream will make it soupy; too little will make it dry.

Cover dish with foil and bake in preheated oven 45 to 50 minutes.

Remove foil and sprinkle with Gruyere. Continue to bake, uncovered, 25 to 30 minutes, or until vegetables are tender, cream is nearly absorbed and top of gratin is lightly browned.

Let gratin rest for about 10 minutes to absorb all the cream before serving.

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