Scalloped Potatoes and Butternut Squash with Leeks
Elevate your comfort food game with this Scalloped Potatoes and Butternut Squash with Leeks recipe, a showstopping side dish bursting with creamy, cheesy decadence. Thinly sliced russet potatoes and sweet butternut squash form the perfect base, layered with tender, caramelized leeks and a luscious Gruyere-Parmesan cheese sauce infused with garlic and fresh thyme. The result? A rich and golden-bubbly casserole with harmonized flavors of earthy creaminess and subtle sweetness. This dish not only impresses with its flavor but also with its visual appeal, making it the ultimate addition to your holiday table or any special occasion. Serve warm and watch it disappear in seconds! Perfect for fans of classic scalloped potatoes looking for a modern twist.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 small Butternut squash
- 2 medium Leeks
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 cups Gruyere cheese
- 0.5 cups Parmesan cheese
- 1 tablespoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Peel the russet potatoes and butternut squash. Slice both into 1/8-inch-thick rounds using a sharp knife or mandoline. Set aside.
Trim the leeks, keeping only the white and light green parts. Slice them in half lengthwise and then into thin half-moons. Rinse thoroughly to remove any dirt.
In a skillet over medium heat, melt 1 tablespoon of butter. Add the leeks and sauté until softened and lightly caramelized, about 5-7 minutes. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in 1 1/2 cups of Gruyere cheese, the Parmesan cheese, thyme, salt, and black pepper. Remove from heat.
Layer one-third of the potato and butternut squash slices evenly on the bottom of the prepared baking dish. Top with one-third of the caramelized leeks and pour one-third of the cheese sauce over the layer. Repeat these layers two more times, finishing with the cheese sauce on top.
Sprinkle the remaining 1/2 cup of Gruyere cheese evenly over the top layer.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the top is golden brown and bubbly.
Let the dish cool for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
4086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 55.7 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 4122 mg | 317% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 8234 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
