SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS
I love, love, love this recipe. It can be a little time consuming to make but you can prepare it in advance and then bake when ready. It is the creamy goodness of comfort food but gourmet enough to serve to guests. This comes from a favorite cookbook of mine, "Gourmet's Parties".
Provided by LifeIsGood
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Generously butter a 3 quart baking dish (at least 2 inches deep).
- In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
- In a saucepan, bring the milk just to boil (don't scald.just keep warm).
- In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
- Add heated milk in a stream, whisking, and bring to a boil.
- Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
- Peel potatoes and slice 1/8 inch thick.
- Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
- Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
- Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
- Bake, covered with foil, in middle of the oven for about 20 minutes.
- Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
- *If you prepare this in advance you may need to bake it a little bit longer*.
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Soldier Baloch
[email protected]I would not recommend this recipe to anyone.
Guddu Miya
[email protected]This recipe was a waste of time. The dish was bland and unappetizing.
Geneva Ford
[email protected]This dish was too rich for my taste. I think I would use less butter and cheese next time.
Maria Kofou
[email protected]I followed the recipe exactly and the dish turned out mushy. I think I would cook the potatoes and butternut squash for a shorter amount of time next time.
Benedict Kenneth
[email protected]This dish was a bit bland for my taste. I think I would add more herbs and spices next time.
Jimbeth Tuazon
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Samantha P
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the creamy sauce and tender vegetables.
rehxisdaddyy
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Md Fisan
[email protected]I love the combination of flavors in this dish. The butternut squash and leeks add a nice sweetness to the potatoes, and the Parmesan cheese adds a touch of richness.
Baburam Bj
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are just as good the next day.
Dennis Smith
[email protected]I followed the recipe exactly and the dish turned out great! The only thing I would change next time is to add a bit more salt and pepper to the sauce.
Raymond elohkwame
[email protected]This was a delicious and easy dish to make. I used a mandoline to slice the potatoes and butternut squash, which made the prep work much faster. The finished dish was creamy and flavorful, with a nice crispy crust on top.
Hammad Sunny
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The creamy sauce and tender vegetables are perfect for a comforting meal. I highly recommend using fresh herbs if you have them.
Danielle Causey
[email protected]This dish was a hit with my family! The butternut squash and leeks added a delicious sweetness and depth of flavor to the classic scalloped potatoes. I also loved the crispy Parmesan cheese crust on top. Will definitely be making this again!