Butternut Squash and Potato Gratin

I was inspired to make a savoury fall dish using mostly local, organic ingredients, by Jessica’s Halloween 100-Mile Potluck at ethicalDeal.com.  This dish doesn’t meet all requirements but it does come pretty close.  Most of these ingredients are grown locally, seasonally and organically.

It turned out really delicious and savoury.  I’m a big fan of poultry seasoning, but rosemary or thyme would be really nice in this dish too.  And is this ever lower in fat than a traditional french gratin!  Cauliflower has such a lovely, earthy flavour and becomes decadent and creamy when pureed.

It all came together fairly easily, even though there are a few steps.  I wouldn’t be surprised if this gratin makes an appearance at my holiday table this year.

Ingredients:

3 russet potatoes, peeled and thinly sliced

1/2 butternut squash (the tube part, save the bulb for another dish), peeled and thinly sliced

3 large kale leaves, stems removed, medium chop

2 medium leeks, thinly sliced

Sauce:

1 head of cauliflower florets, steamed until soft to the touch (about 10 minutes)

1-2 cups low sodium vegetable broth

2 tablespoons nutritional yeast

1 clove garlic

1/4 teaspoon nutmeg

1/2 teaspoon poultry seasoning

Salt and pepper to taste

Topping:

1 cup fresh, multigrain breadcrumbs, about 2 slices of your favourite loaf

1/2 cup chopped hazelnuts

1/4 teaspoon poultry seasoning

2 tablespoons olive oil

Method:

Preheat your oven to 350 F.

Lightly steam the cauliflower for the sauce.  In a blender, place steamed cauliflower, nutritional yeast, garlic, nutmeg, and poultry seasoning and 1 cup of vegetable broth and blend well.  You may need to add another cup depending on consistency (you want it to be thick and creamy, but still be pourable).  Taste mixture and season with salt and pepper to your liking.

In a bowl, mix together bread crumbs,  hazelnuts, poultry seasoning and olive oil. Season with a pinch of salt and pepper.

Now to assemble!  In a deep baking dish similar to the one above, spoon some sauce to cover the bottom of the pan.  Then place alternating slices of potato and butternut squash in a circular pattern.  Then sprinkle with a pinch of salt and pepper and top with a layer of chopped kale.  Pour 1/3 of the cauliflower cream sauce over that.  Repeat these steps two more times, ending with the last third of the sauce on the top.  Top with the breadcrumb and hazelnut mixture and pat it down a bit to smush everything together.

Cover with tinfoil and bake for 45 minutes.  Remove the tinfoil and place back in the oven for another 10-15 to brown the top.  Garnish with fresh, chopped parsley or rosemary and serve warm.

Enjoy!

~The Vegan Project

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