After volunteering to take a potato casserole to a friend's party, I thought I'd do a twist on au gratin by adding squash. Everyone just loved it.—Patricia Harmon, Baden, Pennsylvania
Au Gratin Potatoes with Squash
Au Gratin Potatoes with Squash
Prep Time
30 min
Cook Time
25 min
Yield
10 servings (3/4 cup each)
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 cans (12 ounces each) evaporated milk
- 1 cup water
- 7 medium potatoes (about 2 pounds), peeled and sliced
- 4 cups sliced peeled butternut squash (about 1 pound)
- 1/4 cup minced fresh chives
- 2 cups shredded Swiss cheese
Directions
- Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender.
- In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers.
- Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 267 calories, 13g fat (9g saturated fat), 47mg cholesterol, 377mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 12g protein.
Loading Popular in the Community
Loading Reviews
