Preheat oven to 425 degrees.
Rub the cut side of the garlic clove on the inside of a 9" x 13" gratin dish, or eight individual ramekins. Rub inside the dish with butter.
Slice off and discard the stem of the squash. Cut the squash in half right below the neck and above the bulb. Peel the neck and the bulb of the squash with a peeler, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.)
Cut the bulb of the squash in half, using a spoon, scoop out the seeds. (Seeds can be rinsed, dried, tossed with olive oil, salt and pepper and roasted!). Cut the neck of the squash in half lengthwise.
With all four pieces of squash sitting on its own flat surface, slice each one into 1/8" slices using a knife or mandoline or a food processor fitted with the slicing blade.
Place the squash slices in a large saucepan, cover with water and add a healthy pinch of salt. Bring to a boil over high heat. Boil for 1 minute and gently pour into a colander to drain. The pieces will break a little but it will not affect the appearance of the gratin.
Line the gratin dish with a layer of the squash. Sprinkle with salt, white pepper, and a pinch of nutmeg. Pour cream over potatoes to moisten. Continue layering, seasoning each layer and adding cream as you go. The gratin should not come up more than 1/2" from the top; the cream will boil up the sides of the dish when baking and you need to have ample space for that to happen without it overflowing. Sprinkle top with grated cheese.
Bake at 425 degrees for 20 to 30 minutes or until knife tender. Place under the broiler to brown top if needed just before serving.
Recipe provided by Chef Shellie Kark, Kitchencue
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