Scalloped Potatoes and Butternut Squash With Leeks

Recipe by LifeIsGood
READY IN: 1hr 20mins


  • 3
    cups leeks, washed very well and then thinly sliced (about 6 large, white and pale green parts only)
  • 12
  • 3 12
    cups whole milk
  • 6
    tablespoons all-purpose flour
  • 1 12
    lbs potatoes (about 4 large)
  • 1
    lb butternut squash, peeled, seeded, quartered and cut into 1/8 inch slices
  • 1 12
    cups gruyere cheese, coarsley grated (about 4 ounces)


  • Preheat oven to 400 degrees.
  • Generously butter a 3 quart baking dish (at least 2 inches deep).
  • In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
  • In a saucepan, bring the milk just to boil (don't scald.just keep warm).
  • In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
  • Add heated milk in a stream, whisking, and bring to a boil.
  • Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
  • Peel potatoes and slice 1/8 inch thick.
  • Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
  • Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
  • Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
  • Bake, covered with foil, in middle of the oven for about 20 minutes.
  • Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
  • *If you prepare this in advance you may need to bake it a little bit longer*.