Butternut Squash & Potato Gratin
Prep time
Cook time
Total time
An autumn take on traditional potato gratin, the flavors are deep and comforting, and are sure to warm you up on a cold fall evening. A perfect Thanksgiving side dish!
Serves: 10 servings
  • 4 medium Yukon gold potatoes, thinly sliced
  • 1 small butternut squash (about 1.5 pounds), peeled, seeded and thinly sliced
  • ½ cup thinly sliced leek
  • 1 Tablespoon snipped fresh sage
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 8 ounces Fontina cheese, shredded (about 2 cups)
  • 1 and ½ cups whipping cream
  1. Preheat oven to 350 degrees (F), and grease a 3-quart baking dish with butter or cooking spray, and set aside.
  2. Prepare potatoes and squash, and set aside.
  3. Slice leeks, snip sage and shred cheese. Set aside.
  4. Layer half of the potatoes, squash and leek in baking dish.
  5. Sprinkle with half of the salt, nutmeg, sage and pepper.
  6. Sprinkle with half of the cheese.
  7. Repeat the layers.
  8. Pour the cream over the top of the dish, and cover tightly with foil.
  9. Bake, covered for 1 hour and 20 minutes.
  10. Uncover, and bake for about 30 minutes more or until potatoes and squash are fork-tender.
  11. Let stand for 15 minutes before serving.
  12. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2014/11/butternut-squash-potato-gratin.html/