Scallopped Potatoes with Butternut Squas
Source of Recipe
Modified from internet
Recipe Introduction
2006 2nd place Empire Potato Club
appearance: 11/12 (garnish?); texture: 12/1; flavor: 15/16
List of Ingredients
2 pounds butternut squash
3 large Yukon gold potatoes
1 tsp chopped fresh thyme
About 2 cups heavy cream
1 tsp chopped fresh marjoram
1 tsp chopped fresh sage
¼ lb thinly sliced ham & julienned
Onion salt and freshly ground pepper to taste
3 cloves garlic, peeled and minced
buttered Ritz cracker crumbs
4 ounces Gruyère cheese, coarsely grated
Recipe
1. Preheat the oven to 375°F.
2. Generously butter a 9-by-12-inch gratin dish.
3. Peel the squash and trim the top and bottom. Slice into 1/8-inch-thick
4. Peel the potatoes and cut them into 1/8-inch-thick slices.
5. In a small bowl, combine the thyme, marjoram, and sage.
6. Layer about 1/3 of the squash slices in the gratin dish.
7. Sprinkle with some of the herbs and season with salt and pepper.
8. Layer 1/2 the potato slices and ham over the squash layer.
9. Sprinkle with some of the herbs and 1/2 of the minced garlic,onion salt and pepper.
10. Spread another third of the squash slices on the potatoes. Sprinkle with some of the herbs and season with salt and pepper.
11. Spread the remaining potatoes and ham in another layer over the squash and sprinkle some of the herbs and the rest of the garlic.
12. While firmly pressing down on the squash and potatoes with a large spoon, spatula, or your fingers, slowly pour the cream over the top and down the sides of the dish.
13. Add enough to just barely cover the vegetables when pressed.
14. Cover the dish with foil and bake the gratin for 45 to 50 minutes.
15. Remove the foil and sprinkle with the Gruyère and cracker crumbs.
16. Continue to bake, uncovered, for 25 to 30 minutes, or until the vegetables are tender, the cream is nearly absorbed, and the top of the gratin is lightly browned.
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