Recipes and Cooking Autumn Potato Gratin 4.5 (17) Add your rating & review Autumn Potato Gratin is the perfect comfort food side dish recipe to serve as part of your meat and potatoes dinner. The combination of butternut squash and Yukon gold potatoes makes this scalloped potatoes casserole colorful and craveable. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 1 hrs 50 mins Stand Time: 15 mins Total Time: 2 hrs 30 mins Servings: 10 Yield: 1 servings Jump to Nutrition Facts Ingredients 4 medium Yukon gold (1 1/2 pounds), thinly sliced (about 5 cups) 1 small butternut squash (1 1/2 pounds), peeled, halved, seeded, and thinly sliced crosswise ½ cup thinly sliced leek (1 large) or green onions (4) 1 tablespoon snipped fresh sage 4 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground black pepper 8 ounce Fontina cheese, shredded (2 cups) 1 ½ cup whipping cream Sauteed leek slices (optional) Directions Preheat oven to 350°F. Grease a 3-quart baking dish or gratin dish. Layer half of the sliced potatoes, butternut squash, and leeks in the prepared dish. Sprinkle with half of the sage, garlic, salt, nutmeg, and pepper. Sprinkle with half of the cheese. Repeat layers. Pour whipping cream over top. Cover tightly with foil. Bake, covered, for 80 minutes. Uncover; bake about 30 minutes more or until potatoes are tender when pierced with a fork and top is golden brown. Let stand for 15 minutes before serving. If desired, top with additional sliced leek that has been sauteed in olive oil. To Make Ahead: Slice potatoes, butternut squash, and leek. Place potatoes in a bowl of water to cover; cover bowl. Place squash and leek in separate airtight containers; cover. Store in the refrigerator for up to 24 hours. Drain potatoes well; pat dry with paper towels. Continue as directed. Rate it Print Nutrition Facts (per serving) 290 Calories 21g Fat 20g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 290 % Daily Value * Total Fat 21g 27% Saturated Fat 13g 65% Cholesterol 76mg 25% Sodium 442mg 19% Total Carbohydrate 20g 7% Total Sugars 3g Protein 8g Vitamin C 18mg 90% Calcium 188mg 14% Iron 1mg 6% Potassium 536mg 11% Folate, total 31.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.