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Scalloped Potatoes and Butternut Squash

by | Sep 5, 2017 | CSA Member Updates, Recipes

Known for her easy no-fuss recipes, this side dish comes to us from Rachel Ray.

Prep time: 20 minutes
Cook time: 60 minutes
Servings: 8
Ingredients:
2 cups Heavy cream
4 large Sage sprigs
3 cloves Garlic, smashed
2 pounds Potatoes (about 4 large), peeled and thinly sliced
1 Butternut squash (2 lbs.), peeled and thinly sliced
2 1/4 cups (10 oz.) coarsely grated Gruyere
Salt and pepper
Directions:
1. Preheat the oven to 400 degrees . In a small saucepan, bring the cream, sage sprigs and garlic just to a boil over medium heat. Remove from heat; let steep.
2. Meanwhile, in a large bowl, toss the potatoes and squash with 1 1/2 cups cheese, 2 tsp. salt and 1 tsp. pepper. Transfer to a greased 3-qt. baking dish.
3. Remove the sage and garlic from the cream mixture, then pour over the vegetables. Sprinkle with 1/2 cup cheese and more pepper.
4. Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes.
5. Let rest for 15 minutes before serving.

CSA Produce

Produce Featured in this Recipe

Red Potatoes

Red Potatoes

The red potatoes in this week's share are tender and sweet. You'll notice they have ...
Butternut Squash

Butternut Squash

Butternut squash is an excellent source of vitamins A and C and some of the B ...
Potatoes

Potatoes

Potatoes are considered an important staple food and the number one vegetable crop ...

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