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Butternut Squash Gratin

ButternutSquashGratin.jpg

Butternut Squash Gratin is made by layering butternut squash and potatoes with cheddar and nutmeg.

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Sunday, December 10, 2017

Layers of butternut squash and potatoes with cheddar and nutmeg

Portion: 1 Yields: 12

INGREDIENTS:

1-1/2 tsp Olive Oil

2 cups Leeks, Fresh, Sliced

2 tbsp Minced Garlic Cloves, Fresh

2 cup Half & Half Cream

3/4 tsp Kosher Salt

1/4 tsp Ground Black Pepper

3/4 tsp Ground Nutmeg

2 lb Butternut Squash, Fresh

1 lb, 8 oz Yukon Gold Potatoes, Sliced, 1/4”

1-1/2 tsp Olive Oil

1 cup Cheese, Cheddar Shredded

METHOD:

Heat oil in a pan and sweat leeks and add garlic. Add the half and half, salt, black pepper and nutmeg and set aside.

Peel and deseed squash; slice thinly using a mandolin. Slice potatoes (no need to peel) slightly thinner than the squash.

Place both in a bowl and toss well with milk mixture. The slices will stick together so take the time to separate as much

as possible to get the seasoning on all slices. Brush the inside of roasting pan with oil.

Arrange 1/3 of butternut squash and potatoes into the pan neatly and evenly. Sprinkle 1/3 cheese; then arrange 1/3

more butternut squash and potatoes. Sprinkle 1/3 cheese; then arrange remaining squash and potato. Reserve remaining

cheese for topping later. Pour in the remaining half and half mixture. Cover and bake in a preheated 350F degree oven

for 45 minutes. Remove cover and sprinkle remaining cheese on top. Continue to cook until vegetables are tender when

poked with a fork, about 20 to 30 more minutes.

CHEF’S NOTES:

This takes some time to cook. You can cook this the day before and reheat for your dinner.

DIETARY INFO:

CALORIES (kcal): 190

PROTEIN (g): 5

CARBOHYDRATE (g): 25

TOTAL FAT (g): 8

SODIUM (mg): 220

SAT FAT (g): 4.5

DIETARY FIBER (g): 3

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