INGREDIENTS
1
Butternut squash, small
4
Flesh potatoes, unpeeled and thinly sliced (about 5 cups), medium yellow
4 cloves
Garlic
1/2 cup
Leek
1 tbsp
Sage, fresh
1/4 tsp
Black pepper
1/2 tsp
Nutmeg, ground
1 tsp
Salt
8 oz
Fontina cheese
1 1/2 cups
Heavy whipping cream