WINTER SQUASH AND POTATO GRATIN
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Provided by Martha Rose Shulman
Categories casseroles
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
- Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams
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Falak Khan
[email protected]This was a delicious and easy recipe! I will definitely be making it again.
ghulam Qadir
[email protected]I've made this recipe several times and it's always a hit! It's a great way to use up leftover squash and potatoes.
Conique Davis
[email protected]This recipe was a little too cheesy for my taste. I would reduce the amount of cheese next time.
Nabawanuka Halima
[email protected]I followed the recipe exactly and the dish turned out great! I loved the crispy breadcrumb topping.
Mohamod Mobarock Hossain
[email protected]This was a great recipe! The squash and potatoes were cooked perfectly, and the cheese was melted and gooey. I will definitely be making this again.
donato fan
[email protected]I made this dish for my Thanksgiving dinner and it was a huge hit! Everyone loved it.
klinton Flex
[email protected]This recipe was easy to follow and the dish turned out delicious! I loved the combination of squash, potatoes, and cheese. I will definitely be making this again.
Mhairi
[email protected]I was disappointed with this recipe. The squash and potatoes were undercooked, and the cheese was rubbery. I won't be making this again.
thushan ranjith
[email protected]This was a good recipe, but I found it to be a little bland. I added some extra salt and pepper, and it helped a lot.
Augusta Phillipus
[email protected]I've made this recipe several times and it's always a winner. The squash and potatoes are so creamy and flavorful, and the cheese is melted and bubbly. I love serving this with a side of roasted vegetables.
mahmad zana
[email protected]This dish was easy to make and turned out great! I used butternut squash and Yukon Gold potatoes, and they paired perfectly together. The gratin was cheesy and flavorful, and the crispy breadcrumb topping added a nice touch.
Jahangir Vai
[email protected]I made this for a potluck and it was a big success! Everyone loved it.
Molly Swapp
[email protected]This was a hit with my family! The squash and potatoes were cooked to perfection, and the cheese was melted and gooey. I will definitely be making this again.