Categories: Vegetables- Potatoes
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground nutmeg
- 2 cans (12 oz. each) evaporated milk
- 1 cup water
- 7 medium potatoes (about 2 lb.) peeled and sliced
- 4 cups sliced peeled butternut squash (about 1 lb.)
- 1/4 cup minced fresh chives
- 2 cups (8 oz.) shredded Swiss cheese
Directions
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Preheat oven to 400 degrees. In a Dutch oven, melt butter over medium heat. Stir I flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8 to 10 minutes or until potatoes and squash are almost tender.
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In a greased 13 × 9-inch baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers.
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Bake, uncovered, 25 to 30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes.