Scalloped squash and potatoes
Prep Time
Price Per Serving
Cooking Mode
375 mL cup cooking cream
2 garlic, peeled and finely chopped
1 onion, quartered
2 bay leaves
3 Yukon Gold potatoes, peeled and cut in thin slices
480 mL (2 cup) cup buttercup squash, peeled, cored, and cut in thin slices
To taste salt and pepper
3 fresh thyme, leaves only
1 package Le Chèvre Noir cheese, grated
375 mL cup cooking cream
2 garlic, peeled and finely chopped
1 onion, quartered
2 bay leaves
3 Yukon Gold potatoes, peeled and cut in thin slices
480 mL (2 cup) cup buttercup squash, peeled, cored, and cut in thin slices
To taste salt and pepper
3 fresh thyme, leaves only
1 package Le Chèvre Noir cheese, grated
Directions
1Preheat oven to 180°C (350°F).
2Add the cream, garlic, onion, and bay leaves to a large saucepan. Bring to a boil and simmer over low heat for about 15 minutes. Keep warm.
3In a large 20 cm (8 in.) square baking dish, place a layer of potato slices, overlapping slightly, and then a second layer with slices of squash. Season with salt and pepper to taste. Add another layer of potatoes and then a layer of squash. Season with salt and pepper to taste. Finish with the remaining potato slices.
4Pass the cream mixture through a strainer to remove the onion and bay leaves. Pour the hot cream mixture over the potatoes and squash. Bake for 1 hour. Sprinkle with thyme and grated cheese and continue baking about 15 minutes, or until potatoes and squash are tender.
5Serve as a side dish for grilled meat.
Tips
1
Chef's secret: To avoid waste, cut leftover squash into quarters with the peel on. Drizzle with olive oil and season with salt, pepper, and fresh herbs (thyme, parsley). Bake in a 180°C (350°F) oven for about 30 minutes, or until the squash is tender. It makes a delicious side dish.
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Personal Note
Personal Note