Creamy Scalloped Potatoes and Butternut Squash with Leeks
Indulge in this luscious, creamy scalloped potato and butternut squash dish, enhanced with delicate leeks and a luscious Gruyere cheese sauce. Perfect for cozy family dinners or elegant gatherings, this recipe embodies the heartwarming essence of comfort food while presenting a gourmet flair that will impress your guests. Although it may require a bit of preparation time, you can easily make it in advance and pop it in the oven when you're ready to serve. Each spoonful is a divine experience of flavors and textures that will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Leeks
3 cups (washed very well and then thinly sliced (about 6 large, white and pale green parts only))
Unsalted Butter
1/2 cup (divided)
Whole Milk
3 1/2 cups (heated)
All-Purpose Flour
6 tablespoons (for thickening sauce)
Potatoes
1 1/2 lbs (peeled and sliced into 1/8 inch thick rounds (about 4 large))
Butternut Squash
1 lb (peeled, seeded, quartered, and cut into 1/8 inch slices)
Gruyere Cheese
1 1/2 cups (coarsely grated (about 4 ounces))
Instructions
1
Preheat your oven to 400°F (200°C).
2
Generously butter a 3-quart baking dish (at least 2 inches deep) to prevent sticking.
3
In a large skillet, melt 3 tablespoons of butter over medium-low heat. Add the washed and thinly sliced leeks, cooking while stirring until they are very soft and fragrant, about 10 minutes.
4
In a separate saucepan, heat 3 1/2 cups of whole milk over medium heat until it just begins to steam (do not let it boil).
5
In a heavy saucepan, melt the remaining 5 tablespoons of butter over medium-low heat. Whisk in the flour, cooking the mixture while constantly whisking for approximately 3 minutes until it's slightly golden.
6
Gradually pour in the warm milk while continuously whisking to ensure a smooth sauce. Bring the mixture to a boil, then reduce the heat and simmer for about 1 minute or until thickened. Season generously with salt and pepper to taste.
7
Peel the potatoes and slice them into 1/8-inch thick rounds. Prepare the butternut squash by peeling, seeding, quartering, and slicing it into 1/8-inch thick pieces as well.
8
Spread about one-third of the cheese sauce in the bottom of the prepared baking dish. Layer one-third of the potatoes and squash on top, slightly overlapping the slices.
9
Next, add one-third of the cooked leeks, followed by a sprinkle of one-third of the Gruyere cheese.
10
Repeat the layering process two more times, finishing with the Gruyere cheese on top.
11
Cover the baking dish with aluminum foil and bake in the center of the oven for about 20 minutes.
12
After 20 minutes, carefully remove the foil and continue baking for an additional 30 minutes or until the top is golden brown and the vegetables are tender. Allow to cool slightly before serving.
13
*Note: If you've prepared this dish in advance, you may need to increase the baking time by a few additional minutes.*
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe name?
The recipe is for Creamy Scalloped Potatoes and Butternut Squash with Leeks.
What are the primary vegetables used in this dish?
The dish features potatoes, butternut squash, and leeks as the primary vegetables.
How should the leeks be prepared before cooking?
The leeks should be washed very well and then thinly sliced, using only the white and pale green parts.
What temperature should the oven be preheated to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What type of cheese is recommended for this recipe?
This recipe uses Gruyere cheese, which should be coarsely grated.
How thick should the potatoes and butternut squash be sliced?
Both the potatoes and the butternut squash should be sliced into 1/8-inch thick rounds and pieces.
What size baking dish is required?
A 3-quart baking dish that is at least 2 inches deep is recommended.
How do you prepare the baking dish?
You should generously butter the baking dish to prevent the ingredients from sticking.
How long should the leeks be sautéed?
The leeks should be cooked in a skillet over medium-low heat for about 10 minutes until they are very soft and fragrant.
How much whole milk is needed for the sauce?
You will need 3 1/2 cups of whole milk for the creamy sauce.
What is the process for making the thickening sauce base?
Melt 5 tablespoons of butter, whisk in 6 tablespoons of flour, and cook for about 3 minutes until slightly golden before adding warm milk.
How long should the sauce simmer after adding the milk?
The sauce should be brought to a boil and then simmered for about 1 minute or until it has thickened.
How many layers should be created in the baking dish?
The layering process (sauce, vegetables, leeks, and cheese) should be repeated three times in total.
How long should the dish be baked while covered with foil?
The dish should be baked covered with aluminum foil for the first 20 minutes.
How long should the dish bake after the foil is removed?
Bake the dish for an additional 30 minutes without foil, or until the top is golden brown and vegetables are tender.
Can this recipe be prepared in advance?
Yes, it can be made in advance and kept ready to bake, though you may need to add a few minutes to the baking time if chilled.
Is this dish suitable for vegetarians?
Yes, this is a vegetarian recipe containing vegetables, dairy, and cheese.
What is the total amount of butter used in the entire recipe?
A total of 1/2 cup of unsalted butter is used, divided between sautéing the leeks and making the sauce.
How much butternut squash is required?
The recipe calls for 1 lb of butternut squash, which should be peeled, seeded, and quartered.
What is the weight of the potatoes needed?
You will need 1 1/2 lbs of potatoes, which is approximately 4 large potatoes.
What kind of flour is used to thicken the sauce?
All-purpose flour is used to create the roux for the cheese sauce.
Should the milk be boiled before adding it to the flour mixture?
No, the milk should be heated until it just begins to steam, but not allowed to reach a boil.
How is the cheese distributed in the dish?
One-third of the Gruyere cheese is sprinkled on top of each of the three vegetable and sauce layers.
What is the recommended serving style for this dish?
It is described as a gourmet side dish perfect for cozy family dinners or elegant gatherings.
Does the recipe include salt and pepper?
Yes, the sauce should be seasoned generously with salt and pepper to taste.
Where in the oven should the dish be placed?
The baking dish should be placed in the center of the oven for even cooking.
How much cheese is required in ounces?
The 1 1/2 cups of grated Gruyere cheese is approximately 4 ounces.
Should the dish be served immediately?
It is recommended to allow the dish to cool slightly before serving to let the sauce set.
How should the squash be quartered?
The squash should be peeled, seeded, then quartered lengthwise before being sliced into 1/8-inch pieces.
What makes this dish gourmet according to the description?
The use of delicate leeks, Gruyere cheese, and the careful layering of textures gives it a gourmet flair.