Preparation:
1. In a skillet cook the leeks in the bacon drippings and 2 Tbsp of butter over moderately low heat until softened.
2. In a kettle cover the potatoes and the squash with water; bring to a boil and cook the vegetable for 15 minutes.
3. Transfer the squash with a slotted spoon to a plate; drain the potatoes and cut them into 1/4 inch slices.
4. In a well buttered baking dish 10X6, spread one third of the leeks, top them with half the squash and halt the potatoes. Season to taste.
5. Sprinkle one fourth of the cheese over the potatoes and top with half the remaining leeks.
6. Spread the remaining squash and potatoes over the leeks and season again to taste.
7. Spread the remaining leeks over the potatoes and sprinkle with 1/3 of the remaining cheese.
8. In a small bowl combine the broth and the eggs and pour over the vegetable mixture.
9. In a food processor blend remaining cheese, 2 Tbsp butter and bread crumbs; sprinkke on top of the gratin.
10. Bake in a preheated 375 degree oven for 40-45 minutes or until golden. |
