This recipe comes to us from the kitchen of local food writer and cooking teacher Marisa McClellan. More of her recipes can be found at Food in Jars.
2 pounds of potatoes, peeled and quartered
2 pounds of sugar pumpkin or butternut squash
1 1/2 cups shredded gruyere cheese
1/2 cup shredded parmesan
4 tablespoons butter
3 eggs, beaten
3-4 minced sage leaves
1/2 teaspoon grated nutmeg (freshly grated is always better)
Salt and pepper
Bring a large pot of water to boil and cook the potatoes and squash until soft.
While they are cooking, grate your cheese and toss together. Reserve 1/2 cup for sprinkling over the top.
Drain, making sure to reserve one cup of the cooking water in case you need some extra liquid. Return potatoes and squash to pot and mash. Add butter and 1 1/2 cups cheese and mash some more.
Add seasonings, stir and taste. Adjust seasoning if necessary. When you like how it tastes, stir in the beaten eggs (it’s better to do your tasting before the raw eggs are added). Pour into a baking dish and top with the remaining cheese.
Bake at 350 degrees until the top is browned and the casserole bubbles.
Serve as soon as possible, because it is best warm.