Butternut Squash and Sweet Potato Gratin

Thanks to Market Manager Kim Hunter for sharing this seasonal recipe with market shoppers!

Ingredients

• 1 butternut squash neck (peel neck of squash then thinly slice)
• 2-3 medium sweet potatoes, peeled and sliced (about 2 ½ cups sliced)
• 6 red potatoes, peeled and sliced (about 2 ½ cups sliced)
• 1 ½ tsp salt
• ¾ cup panko-style bread crumbs

Sauce

• 3 TBS flour (plus more for pan)
• 3 TBS butter
• ¼ cup heavy cream
• 2 cups milk
• 6 ounces goat cheese (can replace with another cheese such as cheddar or gruyere)

Directions

Preheat oven to 350 degrees. Butter a 9x11” pan. Place squash, sweet potatoes and red potatoes in pan, creating 3 or 4 layers, sprinkling each layer with about ½ tsp salt. Set aside.

To prepare sauce, melt butter in medium saucepan over medium heat. Add flour to melted butter and whisk. Add cream to butter and flour, whisk gently for about one minute, allowing mixture to thicken. Add milk and stir gently. Heat mixture until steaming but not boiling. Stir in cheese and remove from heat.

Pour sauce over the squash and potatoes. Bake in oven for 35-45 minutes, until potatoes are tender and the top is slightly browned. Remove from oven and heat oven to broil setting. Top the dish with panko bread crumbs and broil for 4-5 minutes until browned.