Mary Cleaver’s Butternut Squash and Potato Gratin – Wellness in the Schools

Ingredients

• 2 Tbsp unsalted butter plus additional for greasing the baking dishes
• 4 cups julienned leeks, white part only
• 2 lbs Yukon gold potatoes, peeled
• 2 lbs butternut squash, peeled and seeded
• 1 Tbsp chopped fresh thyme
• Salt and pepper
• 1.5 cups heavy or light cream
• 1 tsp sweet paprika
• 1/4 tsp ground nutmeg
• About 3 Tbsp grated local hard cheese for sprinkling