vegan and free of gluten and top 8 allergens<\/p><\/div>\n

This Butternut Squash and Potato Gratin is the perfect simple side dish for any meal, whether it’s a holiday or weeknight dinner.<\/p>\n

Thin slices of butternut squash and potatoes are tossed with cheese, a creamy white sauce infused with leeks and thyme, and baked until bubbling and golden brown.<\/p>\n

Ordinary ingredients become extraordinary when combined in this casserole. If you thought au gratin potatoes required special cooking techniques or hours in the kitchen, let us take you through the easy step by step process for making this classic dish.<\/p>\n

The Difference Between Scalloped and Au Gratin Potatoes<\/strong><\/p>\n

Scalloped potatoes consist of thinly sliced potato layers baked with heavy cream and\/or milk.<\/p>\n

Potatoes Au Gratin also consist of thinly sliced potato layers baked in a cream sauce, but with the addition of cheese and sometimes breadcrumbs sprinkled on top.<\/p>\n

However, there are countless recipes for scalloped potatoes that call for cheese or breadcrumbs, or both. But the classic definition for scalloped potatoes does not include cheese. Confusing, huh? Well, regardless of what they are called, we do know one thing…they are seriously comforting and delicious and we’ll take a serving of either!<\/p>\n

Russets or Yukon Golds?<\/strong><\/p>\n

They are both winners. Russets have the most starch which makes the creamiest sauce, but Yukons are waxy potatoes and tend to hold their shape a little better.<\/p>\n

We’re using a combination of russets and butternut squash. We love the slightly sweet addition of the butternut squash. It’s the perfect pairing.<\/p>\n

Butternut Squash and Potatoes Au Gratin Are Easier to Make Than You Think!<\/strong><\/p>\n

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• Prepare the cream sauce. This is a basic white sauce of dairy-free, soy-free margarine, leeks, garlic, garbanzo bean (a.k.a. chickpea) flour, rice milk, a bay leaf, and fresh thyme.<\/li>\n
• 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. If you don’t have a mandolin, check out this simple, value conscious mandolin<\/strong><\/a> that will save tons of time.<\/li>\n<\/ul>\n

  Prep Squash Like a Pro<\/strong><\/p>\n

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  1. Lay the squash on its side. Using a large, sharp chef’s knife, trim the top and bottom, then cut crosswise through the middle.<\/li>\n
  2. Peel the skin using a peeler<\/strong><\/a> or Chef’s knife.<\/li>\n
  3. Stand each section on its flat side and cut in half lengthwise. Using a melon baller<\/strong><\/a> or a large spoon, scrape out 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.<\/li>\n<\/ol>\n

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     • In a large bowl, add potatoes, squash, cream sauce, and cheddar shreds. Gently toss well to combine.<\/li>\n<\/ul>\n

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       • Transfer to a lightly greased 13×9-inch baking dish. Cover tightly with foil. This will help cook the potatoes as they steam and boil in the sauce. Bake for 45 minutes. Remove the foil and sprinkle with a crumb topping or just a little more cheese. Bake, uncovered for another 25-30 minutes, until vegetables are tender.<\/li>\n
       • If your top layer doesn’t brown as much as you’d like, crank up the broiler and broil for a couple of minutes until the top is golden. <\/i><\/li>\n<\/ul>\n
         

         butternut squash and potatoes au gratin with cheese<\/p><\/div>\n

         Butternut Squash and Potatoes Au Gratin will go with just about any main dish that you can imagine!<\/p>\n

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