Ingredients for Potato Butternut Squash And Gruyere Gratin
- Yukon Gold Potatoes
- Butternut Squash
- 6 tablespoons butter
- Sweet Onion
- 1 teaspoon salt, plus extra to taste
- Freshly ground black pepper to taste
- Gruyere Cheese
- All Purpose Flour
- 2 cups whole milk
- Dry White Wine
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How to Make Potato Butternut Squash And Gruyere Gratin
- **Make the Cream Sauce:** Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in 4 tablespoons of all-purpose flour until smooth. Cook, whisking constantly, for 1 minute.
- Gradually whisk in 2 cups of whole milk and 1/2 cup of dry white wine. Continue whisking until smooth.
- Cook over medium heat, whisking constantly, until the sauce thickens and bubbles (about 5-7 minutes). Stir in 1 teaspoon of salt.
- **Prepare the Vegetables:** Peel and thinly slice 2 pounds of Yukon Gold potatoes. Peel, seed, and thinly slice 1 medium butternut squash (about 1 1/2 pounds).
- Cook the potatoes in a large pot of boiling salted water for 5 minutes. Add the butternut squash, cover, and cook for 3 more minutes. Drain well.
- **Sauté the Onions:** Melt 2 tablespoons of butter in a large skillet. Add 1 medium yellow onion, thinly sliced, and cook over medium heat for 10-12 minutes, or until golden brown.
- **Assemble the Gratin:** Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- Layer half of the potato and squash mixture in the prepared baking dish. Sprinkle with half of the salt and freshly ground black pepper.
- Top with half of the sautéed onions, 1 1/2 cups of grated Gruyère cheese, and half of the cream sauce.
- Repeat layers, ending with the remaining cream sauce. Sprinkle with extra Gruyère if desired.
- **Bake:** Bake for 50-60 minutes, or until the gratin is golden brown and bubbly. Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
22g
Fat
61g
Carbs
15g
