Williams Sonoma Kale and Butternut Squash Gratin

sunbasket.com

Leela42

1 bunch kale (about ½ pound)

1 or 2 shallots

2 or 3 sprigs fresh sage

2½ pounds chopped peeled butternut squash

¼ cup unsalted butter

¼ cup all-purpose flour

1 cup vegetable broth

1 cup heavy cream

2½ cups grated Gruyère

½ cup whole wheat panko

½ cup grated Parmesan

subheading: Chef's Tip:

Velvety with melted cheese, béchamel sauce is a traditional component of a gratin. It is thickened with what is called a roux, a blend of flour whisked into melted fat (here, butter) and cooked until golden. Heat releases starch within the flour, which thickens the cream and broth. You’ll know the sauce is ready when it thickly coats the back of a spoon.

Directions at sunbasket.com

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