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

Scalloped Potatoes with Butternut Squash1

Scalloped Potatoes with Butternut Squash1

Scalloped Potatoes with Butternut Squash

Marla Hingley
Butternut squash adds a great color and flavor to these potatoes.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 1 cup leeks white parts thinly sliced
  • 2 Tbsp butter or margarine
  • 1/2 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
  • 1/4 tsp nutmeg
  • 2 Yukon Gold potatoes peeled
  • 1/2 butternut squash peeled & seeded
  • 1 1/4 cups sharp cheddar cheese optional

Instructions
 

  • 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.
  • 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.
  • 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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See also  Perfect Mashed Potatoes

 

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