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Scalloped Potatoes with Butternut Squash

Butternut squash adds a great color and flavor to these potatoes.

Scalloped Potatoes with Butternut Squash1

Scalloped Potatoes with Butternut Squash
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Serves: 6
Butternut squash adds a great color and flavor to these potatoes.
Ingredients
  • 1 cup leeks, white parts thinly sliced
  • 2 Tbsp butter or margarine
  • ½ cup cream (or milk alternative mixed with 2 Tbsp rice flour)
  • 1 cup GF chicken broth
  • 1 Tbsp thyme
  • 1-2 garlic, minced
  • Salt & pepper
  • ¼ tsp nutmeg
  • 2 Yukon Gold potatoes, peeled
  • ½ butternut squash, peeled & seeded
  • 1¼ cups sharp cheddar cheese, optional
Instructions
  1. Sauté leeks in butter for about 4 minutes. Add cream, broth and seasonings, and bring to a boil. Turn heat down, and let simmer for 5 minutes.
  2. Thinly slice (1/8") potatoes and squash, and layer into a greased casserole dish. Pour hot liquid over potatoes, cover and bake at 350°F for 45 minutes until soft.
  3. If desired, sprinkle cheese on top and place back in oven until cheese is melted. Let cool for 20 minutes before serving (allows liquid to thicken).

 

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