Here is a traditional fall dish from Arrows restaurant. With the exception of their turkey, nothing gets more rave reviews than their gratin.

Butternut Squash and Potato Gratin
Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit

4 large Yukon Gold or white potatoes, peeled and thinly sliced
Kosher salt
Freshly ground black pepper
1 large butternut squash, peeled, halved, seeded, and thinly sliced
1 teaspoon ground nutmeg
1  cups heavy cream

Preheat the oven to 350°. Put a layer of potatoes in the bottom of an 8-inch-square baking dish, overlapping the slices. Sprinkle the potatoes with a little salt and pepper. Top with a layer of squash seasoned with salt and pepper. Repeat this process until you have used all the squash and potatoes.

Stir the nutmeg into the cream. Gently pour the cream into the baking dish. Cover the dish with foil and bake for 45 minutes. Remove the foil and cook for another 20 minutes until the top is golden brown and the potatoes and squash have absorbed almost all the liquid.

Remove the dish from the oven and let cool slightly. Cut the gratin into 6 squares, remove each piece with a metal spatula, and serve. Alternatively, the gratin can be cooled, covered, and refrigerated for up to 1 day. Warm, covered, for 30 to 40 minutes in an oven that has been preheated to 350°.

Makes 6 servings.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.