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Potato Squash Gratin
Submitted by The Chef's Wife

Potato Squash Gratin

Delicious side dish and even better the next day for lunch!"


4-5 medium yellow squash
4-5 medium red potatoes
Olive oil
8 oz package of cream cheese
salt and pepper
1/2 C evaporated milk
1 C (total) shredded parmesan, romano and asiago cheeses


Preheat oven to 400
Slice squash and potatoes into thin slices using a mandolin or food processor. You need slices that are 1/8 inch or less. Toss slices together with about 3-4 T olive oil.
Spray 13x9x2 casserole with non-stick spray and layer 1/3 of the vegetables in the casserole. season with salt and pepper and top with half of the cream cheese. Just tear off pieces and scatter on top of the slices. Repeat with the second third of the vegetable and the other half of the cream cheese. Add the remainder of the vegetable slices (don't forget to salt and pepper!) and pour the milk over all.
Top with the shredded cheese.
Bake, loosely covered, for 30 minutes. Uncover and bake an additional 15 minutes to allow cheese to brown slightly.

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Nutritional Information
Per Serving

no nutrition information available

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