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Au Gratin Potatoes with Squash

 Au Gratin Potatoes with Squash
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
10 ServingsPrep: 30 min. Bake: 25 min. + standing

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

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. Yield: 10 servings (3/4
  • cup each).

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Au Gratin Potatoes with Squash (continued)

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.