Scalloped Potatoes and Butternut Squash With Leeks
5.0(9)
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".
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.
06Add heated milk in a stream, whisking, and bring to a boil.
07Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
08Peel potatoes and slice 1/8 inch thick.
09Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
10Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
11Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
12Bake, covered with foil, in middle of the oven for about 20 minutes.
13Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
14*If you prepare this in advance you may need to bake it a little bit longer*.