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Au Gratin Potatoes with Squash Recipe
Au Gratin Potatoes with Squash Recipe photo by Taste of Home

Au Gratin Potatoes with Squash Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 10 servings

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 (8 ounces) shredded Swiss cheese

Nutritional Facts

3/4 cup equals 267 calories, 13 g fat (9 g saturated fat), 47 mg cholesterol, 377 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. 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.
  2. In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers.
  3. Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving. Yield: 10 servings (3/4 cup each).
Originally published as Au Gratin Potatoes with Squash in Taste of Home November 2013

Nutritional Facts

3/4 cup equals 267 calories, 13 g fat (9 g saturated fat), 47 mg cholesterol, 377 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein.

Reviews for Au Gratin Potatoes with Squash

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Dec. 16, 2013

"Easy to make and family loved them"

MY REVIEW
Reviewed Dec. 1, 2013

"A great potluck dish. I didn't use a strong enough cheese to enhance the flavor as I did not have shredded Swiss on hand. A sharp cheddar would be good as well."

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