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Recipe Summary

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and thinly slice potatoes. Peel, seed, and thinly slice squash.

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  • Cook potato in boiling water to cover in a Dutch oven 5 minutes. Add squash; cover and cook 3 more minutes. Remove from heat, and drain well.

  • Melt butter in a large skillet; add onion, and saute 10 to 12 minutes or until golden brown.

  • Layer half of potato slices and squash in a lightly greased 13- x 9-inch baking dish; sprinkle with half of salt and pepper. Top with half of onion, cheese, and Cream Sauce. Repeat layers, ending with Cream Sauce.

  • Bake at 350° for 1 hour or until golden brown.

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