Butternut Potato Gratin
Recipe: #28580
November 05, 2017
Categories: Side Dishes, Cheese, Potatoes, Squash, Easter, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A flavorful new take on gratin potatoes! Original recipe called for 2 teaspoons freshly ground nutmeg, but I felt that was too much. Adjust to your taste accordingly! If you can't find Fontina cheese, you can substitute Gruyere, Gouda, or even Provolone."
Ingredients
Nutritional
- Serving Size: 1 (234.3 g)
- Calories 732.4
- Total Fat - 69.5 g
- Saturated Fat - 43.8 g
- Cholesterol - 203.4 mg
- Sodium - 1275.5 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 2.7 g
- Sugars - 1.8 g
- Protein - 12.9 g
- Calcium - 391.9 mg
- Iron - 0.8 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
Step 2
Line the dish with half of the potato slices, butternut squash, and green onions - in that order. Top with half of the sage, half of the garlic, half of the salt, half of the pepper, and half of the cheese. Repeat layers.
Step 3
Pour cream over the top of the dish. Cover with foil and bake for 80 minutes.
Step 4
Uncover the casserole dish and continue baking for another 10 minutes, or until the potatoes are fork tender and the top is golden brown. Let stand 10-15 minutes before serving.
Tips
No special items needed.