Creamy Butternut Squash, Potato, And Tomato Gratin

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2 medium butternut squash (about 3 pounds)—peeled, halved, seeded and sliced crosswise 1/16 inch thick

Salt and freshly ground pepper

4 medium Idaho potatoes (about 1 1/2 pounds), peeled and sliced 1/16 inch thick

5 medium tomatoes, peeled and thinly sliced crosswise

3 1/2 cups heavy cream

1 tablespoon finely chopped garlic

1 teaspoon finely chopped thyme

1/2 teaspoon freshly grated nutmeg

1 1/2 cups fresh bread crumbs

1/4 cup freshly grated Parmesan cheese

2 tablespoons finely chopped parsley

1 tablespoon finely chopped chives

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