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Ingredients
  • 4 medium Yukon gold (1 ½ pounds), thinly sliced (about 5 cups)
  • 1 small butternut squash (1 ½ pounds), peeled, halved, seeded, and thinly sliced crosswise
  • ½ cup thinly sliced leek (1 large) or green onions (4)
  • 1 tablespoon snipped fresh sage
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 8 ounce Fontina cheese, shredded (2 cups)
  • 1 ½ cup whipping cream
  • Sauteed leek slices (optional)
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