Scalloped Squash and Potatoes

2 cups heavy cream
4 sage sprigs
3 cloves garlic, smashed
2 pounds potatoes, peeled, sliced
2 pound butternut squash, peeled, sliced
2 1/4 cups grated Gruyere cheese
Salt and Pepper

Heat oven to 400 degrees.

In a pan, bring cream, sage and garlic to a boil. Remove from heat, let steep.

In a bowl, toss potatoes and squash with 1 1/2 cups cheese, salt and pepper.

Transfer to a greased 3 quart baking dish. Remove sage and garlic from cream mixture, then pour over vegetables. Sprinkle with 1/2 cup cheese and more pepper.

Bake covered until edges begin to bubble 30 minutes. Uncover sprinkle with remaining cheese, bake until vegetables are tender and top is browned 30 minutes. Let rest 15 minutes before serving.

Makes 8 servings.


Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch

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