Potato and butternut squash gratin with corn and ham

A very busy and eventful week end is over and now it is time to relax! I worked my butt off last week to get ready for the annual neighborhood garage sale. We really cleaned out a lot of stuff this time. It is just mind -boggling how much stuff we accumulate over a few years. The last few strays of baby equipment had to go, along with other odds and ends I have clung to for sentimental reasons. Despite a mediocre forecast we had a splendid day and lots of bargain hunters. We sold 90 percent of our things. Pretty good! The leftovers were taken to Goodwill and some things just had to find their way into the trash because they were not going back in the house. What a relief it is to get rid of excess stuff.
On Sunday it was of course Mothers day here in the US. I was showered with flowers and little gifts from my precious children. The girls and I made a trip to the Nail salon for pedicures, so now we are all ready for summer shoes and showing off our colorful toes. But even more important than mothers day was the coincidence that it was my sons 16th birthday. I remember the day he was born like it was yesterday. He has become a tall and wonderful young man with a bright future ahead of him. I am so proud of him! Just a really nice guy. I made a Chocolate Heath bar ice cream cake for the occasion that I will post later in the week. But first we have to have dinner. I just love these one-dish meals. When you serve 6 as I do, it makes it so easy to cook and serve and with very limited clean up. This Potato and butternut squash gratin is so healthy too.There are 4 different veggies packed in here. I altered the recipe quite a bit by omitting the bacon (and a lot of fat!) and substituting with leaner ham. We all loved this dish! I served it with a really simple green salad and fresh bread. I will definitely make this one again.

Potato and butternut squash gratin

with corn and ham

1 tablespoon plus 1/2 teaspoon unsalted butter

1 1/2 cups fresh breadcrumbs

1/2 cup plus 2 tablespoons finely grated Parmesan Cheese
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon chopped fresh thyme leaves
salt
1 large or 2 medium leeks (white and light-green parts only)
halved and sliced 1/4 inch thick
2 teaspoons minced fresh garlic

1 can corn kernels

Freshly ground black pepper
23 cup heavy cream
3/4 cup lower-salt chicken broth

1/2 teaspoon finely grated lemon zest

12 ounces peeled seeded butternut squash,
cut into 1/2-inch dice (about 2 1/2 cups)
8 ounces Yukon Gold potatoes,
cut into 1/2- inch dice (about 1 1/2 cups)

Position a rack in the center of the oven and heat the oven to 400 degrees. Rub a 2-quart shallow gratin dish with 1/2 teaspoon of the butter.
In a small bowl, combine the breadcrumbs, 2 tablespoons of the Parmesan, the olive oil, 1/2 teaspoon of the thyme, and a large pinch of salt. Mix well and set aside.
In a large skillet melt 1 tablespoons of butter over medium heat. Add the leaks and a pinch of salt and cook, stirring until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 teaspoon salt and a few grinds of pepper. Stir and cook 1 minute.
Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 teaspoon salt, and a few grinds of the pepper mill. Stir to mix well.
In a large mixing bowl, combine the corn-leek mixture, the diced squash, potatoes, ham and remaining thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining Parmesan cheese on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.
Cover with foil and bake for 20 minutes. Remove foil and continue baking until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. Let cool a few minutes before serving.

My daughter makes a sandwich out of anything!

Serves 6


Recipe adapted from Fine Cooking's Cook Fresh, 2011