Subj : BH&G 2498
To   : All
From : Dave Drum
Date : Fri Apr 23 2021 19:50:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Autumn Potato Gratin
 Categories: Potatoes, Squash, Vegetables, Dairy, Cheese
      Yield: 10 Servings
 
      4 md Yukon gold; thin sliced
      1 sm Butternut squash; peeled,
           - halved, seeded, thin
           - sliced crosswise
    1/2 c  Thin sliced leek or green
           - onion
      1 tb Snipped fresh sage
      4 cl Garlic; minced
      1 ts Salt
    1/2 ts Ground nutmeg
    1/4 ts Ground black pepper
      8 oz Fontina cheese; shredded
  1 1/2 c  Whipping cream
           Sauteed leek slices (opt)
 
  Set oven @ 350ºF/175ºC.
  
  Grease a 3 quart baking dish or gratin dish. Layer half of
  the sliced potatoes, butternut squash, and leeks in the
  prepared dish. Sprinkle with half of the sage, garlic,
  salt, nutmeg, and pepper. Sprinkle with half of the
  cheese. Repeat layers. Pour whipping cream over top. Cover
  tightly with foil.
  
  Bake, covered, for 80 minutes. Uncover; bake about 30
  minutes more or until potatoes are tender when pierced
  with a fork and top is golden brown. Let stand for 15
  minutes before serving. If desired, top with additional
  sliced leek that has been sauteed in olive oil.
  
  TO MAKE AHEAD: Slice potatoes, butternut squash, and leek.
  Place potatoes in a bowl of water to cover; cover bowl.
  Place squash and leek in separate airtight containers;
  cover. Store in the refrigerator for up to 24 hours. Drain
  potatoes well; pat dry with paper towels. Continue as
  directed.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... His muse is not fettered by such inhibiting factors as taste.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.