Butternut Squash and Potatoes Au Gratin
Yield 12 Servings
Free of: gluten and top 8 allergens.
Ordinary ingredients become extraordinary when combined in this casserole!
4 tbsp dairy-free, soy-free margarine, such as Earth Balance buttery sticks
2 cups leeks, washed well and thinly sliced, white and pale green parts only
3/4 tsp sea salt, divided (1/4 tsp + 1/2 tsp)
2 tsp minced garlic
1/3 cup garbanzo bean flour
4 cups unsweetened rice milk
1 bay leaf
1 tsp chopped fresh thyme
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 pounds russet potatoes, peeled and sliced 1/8-inch thick (see recipe notes)
1 pound butternut squash, peeled, seeded, quartered and sliced 1/8-inch thick (see recipe notes)
2-1/2 cups cheddar-style shreds, such as Daiya, divided (2 cups + 1/2 cup)
1/4 cup gluten-free breadcrumbs or panko, optional
1/2 tsp smoked paprika, optional
- For cream sauce, in a medium saucepan, melt margarine over medium heat. Add the leeks and 1/4 teaspoon salt and cook for about 8 minutes until very soft, stirring occasionally. Add garlic and cook for another 30 seconds.
- Add flour and cook for 1 minute, stirring constantly. Gradually whisk in milk. Add bay leaf and thyme and increase heat to medium-high. When sauce comes to a simmer, lower heat to medium-low and gently simmer for 15 minutes, stirring occasionally. Remove from heat. Whisk in remaining 1/2 teaspoon salt, pepper, and nutmeg. Remove and discard bay leaf. Set sauce aside.
- Preheat oven to 400° F.
- To assemble, in a large bowl, add potatoes, squash, reserved cream sauce, and 2 cups cheddar-style shreds. Gently toss well to combine. Transfer to a lightly greased 13x9-inch baking dish. With fingers separate and arrange butternut squash and potatoes so they are mixed fairly evenly. Cover tightly with foil sprayed with cooking spray. Bake for 45 minutes.
- While casserole is baking, in a small bowl, mix the remaining 1/2 cup cheddar shreds, bread crumbs, and smoked paprika.
- Remove foil and sprinkle bread crumb mixture over the casserole. If you choose to omit the crumb topping, sprinkle with remaining half cup of cheddar-style shreds, omitting the breadcrumbs and paprika. Continue to bake, uncovered until vegetables are tender, about 25-30 additional minutes.
- Let rest for 15 minutes before serving.
- Make the sauce before slicing the potatoes and squash. This way you will not have to place the potatoes in water which will release the starches needed for a creamy casserole.
- Cut the butternut squash and potatoes into 1/8-inch slices for even cooking. We highly suggest using a mandolin for slicing. It is possible to cut by hand, but the slices may be uneven and the task will take so much longer.
- To prep squash like a pro, lay the squash on its side. Using a large, sharp chef's knife, trim the top and bottom, then cut crosswise through the middle. Peel the skin. Stand each section on its flat side and cut in half lengthwise. Using a melon baller or a large spoon, scrape out the seeds and any pulp or stringy bits. Place each half cut side down and slice lengthwise in half again. Cut 1-pound of the squash into 1/8-inch slices.
- We have slightly modified this recipe that we first developed for Allergic Living Magazine.
Courses Veggies & Sides
Recipe by Allergy Chefs at https://www.yourallergychefs.com/butternut-squash-and-potatoes-au-gratin/