Scalloped squash and potatoes
Scalloped squash and potatoes

Preparation time 1 hour 30 minutes

Total time: 1 hour

Ingredients

  1. 375 mL (1½ cups) 15% M.F. cooking cream
  2. 2 cloves garlic, peeled and finely chopped
  3. 1 onion, quartered
  4. 2 bay leaves
  5. 3 Yukon Gold potatoes, peeled and cut in thin slices
  6. 1/4 (about 2 cups) buttercup squash, peeled, cored, and cut in thin slices
  7. To taste, salt and pepper
  8. 3 sprigs fresh thyme, leaves only
  9. 1 package (130 g) Le Chèvre Noir cheese, grated

Directions

  1. Preheat oven to 180°C (350°F).
  2. Add 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.
  3. In 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.
  4. Pass 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.
  5. Serve as a side dish for grilled meat.

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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