Scalloped Potatoes and Butternut Squash With Leeks

• leeks↗3 cups

  washed very well and then thinly sliced (about 6 large, white and pale green parts only)

• unsalted butter↗1⁄2 cup
• whole milk↗3 1⁄2 cups
• all-purpose flour↗6 tablespoons
• potatoes↗1 1⁄2 lbs

  (about 4 large)

• butternut squash↗1 lb

  peeled, seeded, quartered and cut into 1/8 inch slices

• gruyere cheese↗1 1⁄2 cups

  coarsley grated (about 4 ounces)

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Generously butter a 3 quart baking dish (at least 2 inches deep).

3. 3

   In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.

4. 4

   In a saucepan, bring the milk just to boil (don't scald.just keep warm).

5. 5

   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.

6. 6

   Add heated milk in a stream, whisking, and bring to a boil.

7. 7

   Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.

8. 8

   Peel potatoes and slice 1/8 inch thick.

9. 9

   Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.

10. 10

    Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.

11. 11

    Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.

12. 12

    Bake, covered with foil, in middle of the oven for about 20 minutes.

13. 13

    Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!

14. 14

    *If you prepare this in advance you may need to bake it a little bit longer*.