Scalloped Potatoes And Butternut Squash With Leeks Recipes
I love, love, love this recipe. It can be a little time consuming to make but you can prepare it in advance and then bake when ready. It is the creamy goodness of comfort food but gourmet enough to serve to guests. This comes from a favorite cookbook of mine, "Gourmet's Parties".
Recipe From food.com
Provided by LifeIsGood
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
I found the basic recipe in a magazine, don't know which one. This is a tasty recipe, and really quite simple. The hardest part is the peeling of the squash.
Recipe From food.com
Provided by ala-kat
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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5/5 (1)
Total Time 1 hr 10 mins
Category Side Dish
Calories 350 per serving
- Preheat the oven to 400°F with a rack placed in the center of the oven. Prepare a serving dish by brushing with olive oil. Set aside.
- In a large saucepan, heat the olive oil over medium-low heat. Add the shallot and garlic and cook until translucent, about 2-3 minutes. Add the butternut squash, season with salt, and let it brown lightly, cooking for about 4 minutes. Stir in the almond milk. Bring the heat up to medium to let simmer for about 5 minutes, or until the squash is fork-tender. Transfer the butternut squash and milk into a blender and puree until very smooth.
- Return the pureed butternut squash to the same saucepan and place over medium-low heat. Stir in 1 cup of the vegan cheese, and adjust the seasoning with salt and pepper. If you find the sauce is too thick, add a touch more almond milk, if necessary.
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Web Jan 19, 2021 · Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes. Arrange …
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Web Jan 19, 2021 · Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes. Arrange …
3.5/5 (424)
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- Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
- Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
- Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
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