Squash And Potato Gratin With Bacon Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375���F (190���C). Grease a baking dish with butter or cooking spray.
• STEP 2.In a skillet, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Crumble the bacon into small pieces.
• STEP 3.In a bowl, combine the sliced squash, sliced potatoes, crumbled bacon, shredded cheese, salt, and pepper. Toss to combine.
• STEP 4.Transfer the mixture to the greased baking dish and spread it out evenly. Pour the cream over the top.
• STEP 5.Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes or until the vegetables are tender and the cheese is golden brown.
• STEP 6.Let the gratin cool for a few minutes before serving.

Cooking Tips

• You can use any type of squash for this recipe, such as zucchini, yellow squash, or butternut squash.
• For a vegetarian version, omit the bacon or substitute it with vegetarian bacon or smoked tofu.
• To make the gratin more indulgent, you can add an additional layer of cheese on top before baking.

Storage and Serving

• Leftover squash and potato gratin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gratin in the oven at 350���F (175���C) until warmed through.
• Serve the gratin as a side dish with roasted meats or as a main dish with a side salad.