Ingredients
- 12 ounces potatoes (thinly sliced, 2 large Yukon Gold)
- 1/2 pound squash (butternut squash, peeled, halved and thinly sliced
- 4 green onions, sliced
- 1 tablespoon fresh sage (snipped)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoons ground nutmeg (or to taste)
- 1 teaspoons black pepper
- 5 ounces Fontina cheese (shredded, about 1 1/2 cups)
- 1 1/2 cups heavy whipping cream
How to Make
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Step 1: Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
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Step 2: Line the dish with half of the potato slices, butternut squash, and green onions - in that order. Top with half of the sage, half of the garlic, half of the salt, half of the pepper, and half of the cheese. Repeat layers.
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Step 3: Pour cream over the top of the dish. Cover with foil and bake for 80 minutes.
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Step 4: Uncover the casserole dish and continue baking for another 10 minutes, or until the potatoes are fork tender and the top is golden brown. Let stand 10-15 minutes before serving.
We hope you enjoy this recipe!
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