Au Gratin Potatoes with Squash
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
YIELD: 10 servings (3/4 cup each).
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
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon ground nutmeg
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2 cans (12 ounces each) evaporated milk
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1 cup water
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7 medium potatoes (about 2 pounds), peeled and sliced
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4 cups sliced peeled butternut squash (about 1 pound)
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1/4 cup minced fresh chives
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2 cups shredded Swiss cheese
Directions
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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.
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2.
In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers.
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3.
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.
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