Butternut Potato Gratin

4
Servings
25m
Prep Time
90m
Cook Time
1h 55m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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