Butternut Squash Gratin
Serving Size:
20 mins
Total Time:
1 hour and 40 mins
Layers of butternut squash and potatoes
Butternut Squash Gratin
Nutritional Information
Butternut Squash Gratin
Serving Size
Amount Per Serving
Total Fat8 g
Total Carbs25 g
Saturated Fat4.5 g
Dietary Fiber3 g
Added SugarsN/A
Protein5 g
Sodium230 mg
Main Ingredients:
1/2 tsp Oil, Olive
2 oz Sliced Leeks
2 tsp Minced Garlic Cloves, Fresh
2/3 cup Half & Half Cream
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Ground Nutmeg
10-1/2 oz Butternut Squash, Fresh
8 oz Yukon Gold Potatoes
1/2 tsp Oil, Olive
1 oz Cheese, Cheddar Shredded
1. Heat oil in a pan over medium heat, sweat the leeks and add garlic. Next, add the half and half, salt, black pepper and nutmeg. Set aside.
2. Peel and deseed squash using a vegetable peeler. Slice the squash thinly. 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).
3. Brush the inside of a baking pan with oil. Arrange 1/3 of butternut squash and potatoes into the pan neatly and evenly. Sprinkle 2 oz cheese; then arrange 1/3 more butternut squash and potatoes. Sprinkle 2 oz 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.
4. 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.
Tips & Notes
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