Ham, Potato and Butternut Squash Gratin

Ingredients

• 1 ¼ lb Russet potatoes, sliced into very thin rounds
• ½ of a butternut squash (about 1 ¼ lb), skinned and cleaned, sliced very thinly
• 1 ¼ cup heavy cream
• 1 ¼ cup half-and-half
• Kosher salt & freshly ground black pepper
• 6 oz butter, separated into 2 oz & 4 oz portions
• 3 medium leaks, white & light green parts only, thinly sliced
• 1 – 8 oz Ham Steak, medium dice
• 4 oz crumbled goat cheese
• 8 oz jarlsberg cheese, grated – separated into 2 – 4 oz portions
• ¼ cup fresh parsley, chopped
• ½ of a freshly grated nutmeg
• 1 Tbs fresh thyme, chopped
• Sprinkle cayenne
• 1 cup panko breadcrumbs
• 1 cup coarsely chopped walnuts

Instructions

1. Preheat oven to 400 degrees F. Oil a 9x13 casserole dish.
2. Place the potatoes, squash, cream, half-and-half, healthy pinch of salt, and a few grinds of black pepper in a large heavy bottomed skillet, preferably cast iron. Heat to a low simmer over low to medium-low heat. Partially cover and cook 12 minutes.
3. Meanwhile in a medium skillet, sauté the leeks in 2 oz of the butter until lightly browned. Season lightly with salt and pepper.
4. Use a slotted spoon to transfer the potatoes and squash into the prepared casserole dish and spread evenly, reserve the liquid. Layer on the leaks, ham, goat cheese, 4 oz of jarlsberg, parsley, nutmeg, thyme, and a light sprinkle of cayenne. Top with the reserved milk.
5. In a small bowl, combine breadcrumbs, 4 oz melted butter, walnuts, and remaining 4 oz jarlsberg cheese and sprinkle over the top of the gratin. Bake until potatoes are tender when skewered with a toothpick, about 30 minutes. Allow to rest at least 10, but up to 30 minutes.