Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter, melted
  • 1 teaspoon fresh thyme leaves
  • ½ cup plus 3 Tbs. heavy cream
  • 1-½ cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
  • 2 medium Yukon Gold potatoes (12 oz. total)
  • 2/3 cup plus 3 Tbs. apple cider
  • Freshly ground black pepper
  • + 8 more ingredients
    • Kosher salt
    • Kosher salt
    • 2 tsp. chopped fresh thyme leaves
    • 12 oz. butternut squash (neck portion only)
    • ¼ cup unsalted butter, plus ½ tsp. for the dish
    • 2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed
    • 2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz. total), peeled, cored, and thinly sliced
    • 3 oz. (¾ cup) grated sharp Cheddar

Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme.

View full recipe at Fine Cooking

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