Au Gratin Potatoes with Squash

Name: Au Gratin Potatoes with Squash
Prep time: 30 min
Cook time: 25 min
Total time: 55 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

Total Time Prep: 30 min. Bake: 25 min. + standing

Yield 10 servings (3/4 cup each)

Test Kitchen Approved

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

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.

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

Recipe Creator