Picking up a large butternut squash at the market, I wanted to do something different with it. I would normally bake it with butter and brown sugar or make a mash. I really didn’t want to do the same old thing again. This idea hit me when I looked in the fridge and saw a quart of cream that needed to be used up quickly, half a bag of shredded mozzarella and a few potatoes that were past their prime. . With the price of groceries these days you hate to waste anything. This side dish took care of that problem.
Butternut and Potato Gratin
2 Tablespoons butter
3 large onions, sliced thin
1 large butternut squash, seeded, peeled and mandolin cut
4 large potatoes, skins on, mandolin sliced
3/4 cup half and half
1 cup panko bread crumbs
1/2 to 1 pound fresh mozzarella, sliced thin
1 tablespoon Bell’s poultry seasoning
salt
pepper
Sauté onions in butter until deeply browned. Set aside.
Butter a small baking dish.
Layer the potatoes and squash alternately, seasoning each layer with salt and pepper.
Place browned onions as a top layer on the potatoes and squash.
Pour half and half over the top.
Combine bread crumbs and Bell’s seasoning. Sprinkle over the onions.
Place cheese slices on top.
Cover tightly and bake at 350 degrees for 30 minutes.
Uncover and continue to bake for 10 minutes.
Cool slightly before slicing.
What a great change of pace! The flavors blend together wonderfully. Sweet from the squash and savory from the onions and cheese. It was a fantastic side dish to a well seasoned London Broil.
What dishes do you make with winter squash?
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