Ingredients
-
3
-
1/2
-
3 1/2
-
6
-
1 1/2
-
1
-
1 1/2
-
-
-
-
-
-
-
-
Directions
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”., Wow! This was amazingly yummy! I mean, we like all the ingredients, but I wouldn’t have thought of putting them all together in one dish. I’m sure glad someone did! So rich and creamy! It definitely needed salt, so I sprinkled salt and pepper between the layers, and we still used a little more salt and pepper at the table. I’m hanging onto this recipe, and will be taking it to this year’s family get together for Thanksgiving! Thanks LIG, for another keeper!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Generously Butter a 3 Quart Baking Dish at Least 2 Inches Deep. |
|
3
Done
|
in a Skillet, Cook Leeks in 3 Tablespoons Butter Over Medium Low Heat, Stirring, Until Very Soft. |
|
4
Done
|
in a Saucepan, Bring the Milk Just to Boil Don't Scald.just Keep Warm. |
|
5
Done
|
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. |
|
6
Done
|
Add Heated Milk in a Stream, Whisking, and Bring to a Boil. |
|
7
Done
|
Simmer This Sauce, Whisking, For 1 Minute - or Until Thickened - and Season With Salt and Pepper. |
|
8
Done
|
Peel Potatoes and Slice 1/8 Inch Thick. |
|
9
Done
|
Spread About 1/3 Sauce in Baking Dish and Cover With 1/3 Potato and Squash Slices, Overlapping Them Slightly. |
|
10
Done
|
Cover Slices With 1/3 Leeks and Sprinkle With 1/3 Gruyere. |
