Butternut Squash, Apple, Leek and potato Gratin Recipe
5 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
 This recipe for Butternut Squash, Apple, Leek and potato Gratin is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the Topping:
1/2 cups coarse fresh breadcrumbs
2 Tbsp unsalted abutter, melted
Kosher salt
3/4 cup grated sharp Cheddar cheese
1 tsp fresh thyme leaves
For the Gratin:
1/4 cup unsalted butter
2 cups sliced leeks (white and light green parts)
Kosher salt
2/3 cup plus 3 Tbsp apple cider
1/2 cup plus 3 Tbsp heavy cream
2 tsp chopped fresh thyme leaves
Freshly ground black pepper
2 crisp, firm apples such as Golden Delicious or Braeburn, peeled cored and thinly sliced
12 oz butternut squash from the neck
12 oz Yukon gold potatoes
|
|
Directions: |
Directions:MAKE THE TOPPING:
Combine the crumbs, melted butter and a pinch of salt in a bowl. Mix in the Cheddar and thyme.
PREPARE THE GRATIN:
Preheat oven to 350º. Grease a shallow 2 quart
gratin dish with butter.
Melt 2 Tbsp butter in small saucepan over medium heat. Add the leeks and cook until lightly browned (pan will be dry) 10 - 15 minutes. Add 2/3 cup apple cider and simmer 2 minutes. Add 1/2 cup cream, thyme and pinch of salt and pepper. Set aside.
Melt the remaining 2 Tbsp butter in a large nonstick skillet over medium heat. Add apple slices and cook gently flipping and stirring until slices are browned and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbsp heavy cream and 3 Tbsp apple cider. Reduce for about 30 seconds and remove from heat.
ASSEMBLE AND BAKE THE GRATIN:
Peel the squash neck. Cut into quarters lengthwise and then across into thin slices.
Peel potatoes, cut in half and then cut across into thin slices.
In a large bowl combine the squash and potato slices, the leek mixture, the apple mixture and 2 tsp salt. Mix thoroughly but gently with a rubber spatula.
Scrape mixture into prepared grain dish, smoothing and pressing evenly to distribute. Cover with the breadcrumb topping.
Bake until the crust is a deep golden brown and the juices around the edges have subsided, about 1 hour. Rest 10 - 15 minutes |
|
Number Of
Servings: |
Number Of
Servings:8 |
|
