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Au Gratin Potatoes with Squash Recipe

Au Gratin Potatoes with Squash Recipe

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 YIELD:10 servings


  • 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


  • 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).

Nutritional Facts

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

Reviews for Au Gratin Potatoes with Squash

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Reviewed Oct. 10, 2015

"I love this side dish...I did cheat and use frozen hash brown potatoes and frozen butternut squash.....just saying...still delicious!"

FTC Cook
Reviewed Mar. 4, 2015

"This recipe looked so good. I tried it, and my family gave it a thumbs down. Doubt I would attempt a second try at it, but the blend of potatoes and squash in this recipe is not a good one. Maybe cut back the butternut squash portion."

Reviewed Dec. 16, 2013

"easy to make and family loved them"

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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