Butternut Squash & Potato Gratin

I am a Thanksgiving traditionalist.  I want the same dishes on my Thanksgiving table, year after year.  And for me, it’s not even about the turkey – it’s about the sides.  Mashed potatoes, gravy, homemade noodles, dressing (not stuffing), homemade rolls, sweet potatoes, real cranberries, my Grandma’s salad, green bean casserole and, if we have time, scalloped corn.

I know there are tons of fabulous recipes out there and amazing Thanksgiving dishes that would make a great addition to my table, but dang it, our meal is a tradition and changes are not allowed.  Ever.  Don’t you mess with my once-a-year feast.  Just don’t.

So, since I’m such a stick-in-the-mud about Thanksgiving dinner, I like to spend the weeks ahead of the holiday trying out new recipes.  And while most of them don’t make the cut into our tradition (’cause that would be breaking tradition, duh…) I do like to experiment and try new things.  And because I’m a HUGE fan of potato gratin and a huge fan of butternut squash, this totally spoke to me and I knew I had to make it.

It’s fab.

It’s rich and creamy and delicate – the potatoes and squash make a great combo, and seriously, you could put melted Fontina cheese on just about anything and make it taste a bazillion times better.  It’s a FACT, yo.

Every time I cook with leeks I’m reminded how much I love leeks and always wonder why I don’t cook with them more.  The flavor is a delicate onion flavor – it’s not overpowering or tear-inducing like your typical white or yellow onion, but it has just enough kick to add a little something extra to your recipes.  I don’t know why I don’t rely on leeks more – I should.

So yes, leeks are good.  And, they’re pretty.  Did you see the photo from my Instagram account a while back?  So pretty.  Well, if you’re the kind of person that thinks thinly sliced onions can be pretty.  Which I am.  (And are you following me on Instagram?  Do it!)

Even though this recipe sounds a bit fancy, it’s really very easy.  The trick is to prep your ingredients first and then it’s just a matter of a quick assembly job.  I have a

Print