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Butternut Squash and Sweet Potato Gratin


1 1/2 cups heavy cream
2 cloves of garlic, pressed
1 pound peeled butternut squash, quartered lengthwise*
1 pound peeled and trimmed sweet potatoes**
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
2 cups shredded Manchego cheese (or Gruyère)



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