Golden Harvest Gratin: Butternut Apple Cheddar Delight

Butternut Squash, Apple, Leek, and Potato Gratin with Cheddar Crumb Topping 🍠🍏

This delightful dish hails from the culinary pages of the Ottawa Citizen newspaper, promising a symphony of flavors and textures that make it a standout side dish for any special occasion, be it Thanksgiving, a festive dinner party, or a cozy family gathering. While it demands a bit of time and effort, the end result is a gratifyingly delicious ensemble of butternut squash, apples, leeks, and potatoes, all harmoniously united under a golden crust of cheddar crumb topping.

Preparation Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours
Servings: 8

Ingredients:

• 1 1/2 tablespoons butter, plus extra for greasing
• 2 teaspoons kosher salt, divided
• 2 cups sharp cheddar cheese, grated
• 3/4 cup fresh thyme leaves, chopped
• 1/4 cup apple cider
• 2/3 cup heavy cream
• 2 large leeks, cleaned and thinly sliced
• 3 tablespoons fresh ground black pepper
• 1 apple, thinly sliced
• 3 medium-sized Yukon Gold potatoes, thinly sliced
• 12 ounces butternut squash, peeled and thinly sliced

Instructions:

1. Prepare the Topping:

   • In a bowl, combine the breadcrumbs, melted butter, and a pinch of salt. Mix well.
   • Stir in the grated cheddar cheese and chopped thyme leaves until evenly distributed. Set aside.

2. Prepare the Gratin:

   • Preheat your oven to 350°F (175°C).
   • Grease a shallow 2-quart gratin dish with butter.

3. Cook the Leeks:

   • In a small saucepan over medium heat, melt 2 tablespoons of butter.
   • Add the sliced leeks and a pinch of salt.
   • Cook, stirring frequently, until the leeks are softened and lightly browned, about 10-15 minutes.
   • Pour in 2/3 cup of apple cider and simmer for 2 minutes to reduce slightly.
   • Add 1/2 cup of heavy cream, chopped thyme, salt, and pepper. Stir well and set aside.

4. Cook the Apples:

   • In a large non-stick skillet, melt the remaining 2 tablespoons of butter over medium heat.
   • Increase the heat to medium-high and add the apple slices.
   • Cook, gently flipping and stirring, until the apples are browned and tender, about 10 minutes.
   • Pour in the remaining 3 tablespoons of cream and 3 tablespoons of cider. Let the liquids reduce slightly, then remove from heat.

5. Assemble and Bake the Gratin:

   • Peel the butternut squash and cut it into quarters lengthwise. Thinly slice the quarters.
   • In a large bowl, combine the sliced squash, potatoes, cooked leek mixture, and apple mixture. Season with a scant 2 teaspoons of salt.
   • Gently mix everything together until well combined.
   • Transfer the mixture into the prepared gratin dish, spreading it out evenly.
   • Sprinkle the cheddar crumb topping over the top, covering it completely.
   • Bake in the preheated oven until the crust is deep golden brown and the squash and potatoes are tender when pierced with a fork, about 1 hour.
   • Allow the gratin to rest for 15-20 minutes before serving, allowing the flavors to meld together and the dish to set.

Nutritional Information (Per Serving):

• Calories: 350.4
• Fat: 21g
• Saturated Fat: 12.7g
• Cholesterol: 62.1mg
• Sodium: 291mg
• Carbohydrates: 35.1g
• Fiber: 3.6g
• Sugar: 7g
• Protein: 7.4g

Serving Suggestions:

This Butternut Squash, Apple, Leek, and Potato Gratin with Cheddar Crumb Topping pairs wonderfully with roasted turkey, succulent roast pork, or as a vegetarian centerpiece for your holiday table. Serve alongside a crisp green salad or steamed vegetables for a well-rounded and satisfying meal. Enjoy the warm, comforting flavors of fall in every delicious bite!