INGREDIENTS
1
Butternut squash (1 1/2 pounds), small
4 cloves
Garlic
1/2 cup
Leek
1
Leek
1 tbsp
Sage, fresh
1/4 tsp
Black pepper, ground
1/2 tsp
Nutmeg, ground
1 tsp
Salt
8 oz
Fontina cheese
1 1/2 cups
Whipping cream
4
Medium yukon gold (1 1/2 pounds), thinly sliced (about 5 cups)