Description
Golden Potato and Butternut is a cozy casserole made with thinly sliced potatoes and butternut squash, layered in a creamy herb-infused sauce and topped with melted cheese. It’s a comforting, elegant side perfect for gatherings or weeknight meals.
Ingredients
Units
Scale
- 3 golden potatoes, thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 1 1/2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- 1 cup shredded Gruyère or Parmesan cheese
- 1 tablespoon butter (for greasing the dish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with butter.
- In a saucepan, combine heavy cream, garlic, thyme, nutmeg (if using), salt, and pepper. Simmer over low heat for 5 minutes, then remove from heat.
- Arrange alternating layers of potato and butternut squash in the prepared baking dish, seasoning each layer with a bit of salt and pepper.
- Pour the warm cream mixture evenly over the layered vegetables.
- Sprinkle shredded cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20–25 minutes until the top is golden and bubbling.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline slicer for even, thin vegetable slices.
- Golden potatoes offer a creamier texture, but russet or red potatoes also work.
- For extra flavor, add sautéed leeks or caramelized onions between layers.
- Let the dish rest after baking to help the layers set before slicing.
- Make ahead and refrigerate unbaked for up to 24 hours.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg