Potato and Squash Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.Peel and thinly slice the potatoes and squash.
• STEP 3.In a saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
• STEP 4.Gradually whisk in milk and bring to a simmer. Cook until the sauce thickens.
• STEP 5.Remove the saucepan from heat and stir in grated cheese, salt, and pepper.
• STEP 6.Layer half of the sliced potatoes and squash in the greased casserole dish.
• STEP 7.Pour half of the cheese sauce over the vegetables.
• STEP 8.Repeat the layers with the remaining potatoes, squash, and cheese sauce.
• STEP 9.In a small bowl, combine breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the casserole.
• STEP 10.Cover the casserole dish with foil and bake for 30 minutes.
• STEP 11.Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the vegetables are tender.
• STEP 12.Let the casserole cool for a few minutes before serving.
• STEP 13.Serve hot as a side dish with your favorite main course.

Cooking Tips

• You can use any type of potatoes and squash for this casserole.
• To save time, you can use a mandoline slicer to thinly slice the potatoes and squash.
• Feel free to add other vegetables like onions or bell peppers for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave before serving.
• This casserole pairs well with roasted chicken, grilled steak, or baked fish.