Garlic Herb Potatoes and Squash
Prep time: 
Cook time: 
Total time: 
Serves: serves 6-8
  • 5 cups assorted potatoes, very thinly sliced, skins still on (see note)
  • 2 cups very thinly sliced butternut squash
  • 3 tablespoons butter, divided
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 2 cups shredded Garlic Herb Cheddar
  1. Preheat the oven to 400F. Spray a 9" pie plate or medium sized casserole dish with non-stick cooking spray.
  2. Layer the potato slices alternating the colors (I did red, yellow, squash, repeat) and wind them around the prepared dish until it was as full as I could get it. If you have a slightly larger dish add a few more potatoes.
  3. Melt the butter and pour 2 tablespoons over the layered potatoes and squash. Leave the remaining butter in a small saucepan over medium heat.
  4. Stir together the cold milk and cornstarch. Pour it into the pan with the butter and let it come to a simmer.
  5. Remove it from the heat and stir in the cheese until smooth.
  6. Pour the cheese sauce over the potatoes and bake for 1 hour and 15 minutes.
1. I used red potatoes and Yukon gold potatoes, scrubbed and sliced really thin. I peeled the squash and sliced it thinly as well.
2. If you can't find Cabot's Garlic Herb Cheddar, you can use sharp white cheddar cheese. If you want the garlic herb flavor, add 2 teaspoons of finely minced garlic to the butter in the pan. Cook for just 1 minute. Then add the cornstarch + milk and bring to a simmer. Add ½ teaspoon dried dill, remove the pan from the heat, and stir in the cheese.
Recipe by Sugar Dish Me at