Steps

• Step 1

  When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes. Grease a 9 x 13-inch baking dish with butter.

  375 ˚F / 191 ˚C

  Ingredients

  • 2 Tablespoon unsalted butter

• Step 2

  In a medium saucepan on the stovetop, cook the cream over medium heat, stirring constantly until it comes to a low boil. Add the garlic and Gruyère cheese and stir until the cheese is melted. Season with salt and pepper.

  Ingredients

  • 2 Cup heavy cream

  • 3 Cup shredded Gruyère cheese

  • 4 Clove garlic, diced

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 3

  In a large bowl, combine the acorn and butternut squashes and the potatoes. Pour in the cheese sauce and stir until well-coated. Transfer the squash mixture to the prepared baking dish.

  Ingredients

  • 1  acorn squash seeded, peeled and cubed

  • 1  butternut squash, seeded, peeled and cubed

  • 3  yellow potatoes, peeled and cubed

• Step 4

  Place the baking dish on the grill grates. Close the lid and cook until the squash and potatoes are fork-tender, about 45 minutes.

  00:45

  375 ˚F / 191 ˚C

• Step 5

  Remove the gratin from the grill and let cool for 10 minutes before serving. Enjoy!