The following recipe is from my Grandmother, Patsy Bagnal.  This amazing southern woman can cook like nobody's business.  I just happened to be thinking about squash and potatoes because I think its great this time of year.  This is so tasty I usually have to make a double batch.  The cheese choice makes it.  That is the expensive part of the dish, but the remaining ingredients are reasonably cheap.  I may even make this for upcoming Thanksgiving.

Potato-Butternut Squash Gratin
from the kitchen of Patsy Bagnal (Grandmother)

Taters and Squash
5 medium Yukon Gold potatoes
1 large butternut squash
2 T butter
1 large sweet onion chopped
1 tsp salt
1/2 tsp pepper
2 C shredded Gruyere cheese

Cream Sauce
1/4 C butter
1/3 C all-purpose flour
2 1/2 C milk
1C dry white wine (I use the cheapest stuff which is actually really good...Fish Eye, Barefoot, or Domino Pinot Grigio)
1/4 tsp salt

Peel and thinly slice the potatoes and squash.  Cook potato in boiling water for 5 minutes.  Add squash to the water and cover, cooking 3 more minutes.  Remove from the heat and drain well.  Melt the butter in a large skillet.  Add the onion to the skillet and saute 10-12 minutes.  Make the Cream Sauce. 

CREAM SAUCE
Melt the butter in a saucepan over low heat and whisk in flour until its smooth.  Cook whisking constantly for 1 minute.  Gradually whisk in milk and wine and cook over medium heat whisking constantly until sauce is thick and bubbly then stir in the salt. 

Layer half the potato slices and squash in lightly greased 13x9 pan and sprinkle with half the salt and half the pepper.  Top this with half the onion, cheese and sauce.  Repeat those layers ending with sauce.  Bake at 350 degrees F for an hour. 

Seriously though my mouth is watering just thinking about this one.  It is definitely a comfort food day.