Holiday recipes are not exactly designed with nutrition in mind. And why should they be? Live a little! Still, you need to get those vitamins in during the cold winter months. Potatoes and Squash Au Gratin is the perfect solution – just douse those vitamins with starch and cheese. Problem solved.
Even better, you can bake potatoes and squash au gratin dish in a cast iron skillet, and making it a true one-pot dish or you can bake it in a beautiful pie plate with a really nice crust. It travels well and makes mouths water. The holidays are about impressing your friends with comfort food, right? Well, at least my holidays are? Okay, moving on.
I love complex layering of flavors, a signature of far eastern cuisine, but sometimes, you gotta really just love food the way G-d made it – to be tasted! Despite pumpkin-spice everything, squash actually has a pretty delicate flavor that needs to be wooed out of it’s cocoon.
Being totally real with you all, the simpler you can make a dish with a few quality ingredients, the better. Instead of adding a bunch of flavor here and there, just make love to a few small ingredients, bringing out the best of what they have to offer.
And when your family asks you to bring a vegetable to the family potluck, say “no problem!” You will make an absolutely mouth-watering potatoes and squash au gratin, then smother it in delicious cheese. Make the recipe your go-to. Priorities, right?
Save this recipe for your next family dinner! Pin the pic below.
- • 2 tablespoons butter
- • 1/2 onion thinly sliced
- • 1 zucchini sliced in rounds 1/8 to 1/4 inch thick
- • 1 yellow squash sliced in rounds 1/8 to 1/4 inch thick
- • 2 large cloves garlic minced
- • 1/2 cup heavy cream
- • 1/4 cup parmesan
- • 1 cup shredded smoked gouda (or whatever really nice, melty cheese you prefer)
- Preheat oven to 450 degrees
- Melt butter in skillet over medium heat. Add onion and cook until the edges start to brown. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 5-6 minutes.
- Cover with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
- Let sit for 10 minutes before serving.