Butternut Squash and Potato Gratin
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- 2 pound(s) butternut squash
- 6 tablespoon(s) parmesan cheese
- 1 cup(s) heavy cream
- 2 potatoes peeled & sliced
- 1/2 cup(s) walnuts chopped
- 1/2 cup(s) bread crumbs
- 1. Heat oven to 350 degrees and grease an 8x8" dish.
- 2. Peel & seed squash, slice in 1/8" thick slices.
- 3. Line dish with a layer of squash.
- 4. Season lightly with salt & pepper. Sprinkle 6 tablespoons parmesan and drizzle with a little of the cream.
- 5. Cover with a layer of potatoes.
- 6. Repeat layers until dish is full ending with squash, seasoned & topped with remaining cheese & cream.
- 7. Press down lightly to distribute cream & compact layers. Last layer of squash should be just sittin gin the cream, but not covered.
- 8. Cover with foil & bake until veggies are tender when poked with a fork, about 70 minutes.
- 9. Combine walnuts and bread crumbs with 2 tablespoons of melted butter and sprinkle over the dish, then bake until lightly brown (5-10 minutes).
- 10. Let sit for 20 minutes before serving.
This recipe is a personal recipe added by AllisonBloch and has not been tested or endorsed by MyRecipes.
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Butternut Squash and Potato Gratin Recipe at a Glance
- COURSE: Side Dishes/Vegetables