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Scalloped Potatoes and Butternut Squash




Source of Recipe


cookbook Junior League of Boca Raton


Recipe Introduction


Scalloped Potatoes and Butternut Squash with Leeks


List of Ingredients





(serves six)

6 large leeks
1 pound butternut squash
3 tablespoons unsalted butter
3 1/2 cups milk
5 tablespoons unsalted butter 6 tablespoons flour
salt and pepper to taste
1 1/2 pounds baking potatoes
1 1/2 cups shredded Swiss cheese or fontina cheese



Recipe



Preparation
Procedures & Notes:
Wash the leeks well and drain. Slice the white and pale green part thinly and measure 3 cups. Peel, quarter and seed the butternut squash. Cut into 1/8-inch-thick slices.

Melt 3 tablespoons butter in a skillet over medium-low heat. Add the sliced leeks and saute until very tender. Heat the milk in a saucepan until almost boiling.

Melt 5 tablespoons butter in a heavy saucepan over medium-low heat. Whisk in the flour and cook for 3 minutes, whisking constantly. Add the milk in a stream, whisking constantly. Bring to a boil and reduce the heat. Cook for 1 minute or until thickened, whisking constantly. Season with salt and pepper.
Spread 1/3 of the sauce in a buttered 3-quart gratin dish at least 2 inches deep.

Peel the potatoes and slice 1/8 inch thick. Layer 1/3 of the potato and 1/3 of the squash slices in an overlapping spiral over the sauce. Top with 1/3 of the cooked leeks and sprinkle with 1/3 of the cheese. Repeat the layers twice.

Cover with foil and bake at 400 degrees for 30 minutes. Remove the foil and bake for 20 minutes longer or until the top is golden brown and the vegetables are tender.

Note: The dish can be baked I hour ahead and held at room temperature. Reheat at 350 degrees if needed.