Scalloped Potatoes with Butternut Squash1

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 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).
Tried this recipe?Let us know how it was!
See also
Perfect Mashed Potatoes

 

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating