Steps

• Peel the squash, potatoes, and onion. Slice the squash and potatoes into thin slices and finely chop the onion. CAUTION: Do not place the peeled potatoes in water, as this will remove their starch and we need the starch to thicken the cream of the gratin!
• In a small saucepan, heat the soy cream, milk, salt, and pepper. Once it starts to simmer, remove from heat.
• In a gratin dish, pour the oil and spread it all around to grease the entire dish.
• Preheat the oven to 180°C (355°F).
• Place a layer of squash slices, followed by a layer of potato slices, then some onion, and then repeat with more squash, potato, and onion layers... When you have used half of your vegetables, pour half of the cream/milk mixture over the top. Continue layering the squash, potato, and onion until you have used all the ingredients. When everything is in place, pour the remaining cream/milk mixture over the top!
• Bake for one hour. The vegetables should be very tender and the liquid should have thickened due to the potato starch, resulting in a creamy but not runny gratin!