<http://schema.org/recipeInstructions>
" Heat oven to 375 degrees F. Place the cream, garlic, thyme, and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and stir in the nutmeg and 1 1/2 teaspoons salt; let sit until ready to use. Peel and thinly slice the potatoes and the squash and arrange them in a 3-quart baking dish, alternating slices of potato and squash. Strain the cream mixture over the potatoes and squash and gently press to submerge. Tightly cover the dish with foil, place on a rimmed baking sheet and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 45 to 55 minutes more. Let rest for 10 minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a34776/potato-butternut-squash-gratin-recipe-wdy1212/>