Garlic Herb Potatoes and Squash are a great addition to the Thanksgiving Table! Cheesy, buttery, tender, delicious.
It’s that time! If you haven’t already started planning your Thanksgiving menu (like me and my last – minuteness over here) this post is here to save your sanity. I connected with 25 really really fantastic bloggers and pulled together 25 really terrific additions to your Thanksgiving menu! There’s a little bit of everything! .
Before we get to all the other amazing sides and desserts (let’s face it – Thanksgiving is NOT about the turkey), I want to tell you all about Garlic Herb Potatoes and Squash.
This easy recipe looks pretty on the table and can be assembled ahead of time.
I sliced some red and gold potatoes reeeeeally thinly and layered them with very thinly sliced butternut squash. You could also use sweet potatoes. I wound them around the pie plate until it was stuffed full, poured some melted butter over the top, and then made a Garlic Herb version of my favorite cheese sauce. Pour it over the layers, and bake. Ta da!!!
- 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
- Preheat the oven to 400F. Spray a 9" pie plate or medium sized casserole dish with non-stick cooking spray.
- 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.
- Melt the butter and pour 2 tablespoons over the layered potatoes and squash. Leave the remaining butter in a small saucepan over medium heat.
- Stir together the cold milk and cornstarch. Pour it into the pan with the butter and let it come to a simmer.
- Remove it from the heat and stir in the cheese until smooth.
- Pour the cheese sauce over the potatoes and bake for 1 hour and 15 minutes.
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.
So without further ado, here’s all your turkey day inspiration.
Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
5-Ingredient Pecan Pie Fudge via Texanerin Baking
Brussels Sprouts and Farro Salad via Lemons for Lulu
Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
Fig and Goat Cheese Ball via Eat. Drink. Love.
Overnight Pumpkin Monkey Bread via Barbara Bakes
Classic Apple Pie via Comfortable Domestic
Acorn Squash Puree via Daily Appetite
Pumpkin Banana Bread via Java Cupcake
Green Beans with Almonds and Bacon via From Valerie’s Kitchen
Classic Pecan Pie via That Skinny Chick Can Bake
Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
Sweet Potato Casserole Donut Holes via Cupcake Project
Maple Mashed Sweet Potatoes via Chocolate Slopes
Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
Homemade Cranberry Sauce via The Adventure Bite
Twice Baked Potatoes via My Gluten Free Kitchen
Green Bean Quinoa Casserole via Lauren Kelly Nutrition
Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
Pumpkin Slab Pie via The Kitchen is My Playground
Prosciutto Wrapped Parmesan Pears & Greens – The Complete Savorist
Cranberry Apple Charlotte – The Redhead Baker
Pumpkin Ricotta Chocolate Chip Bread – Ari’s Menu
Click HERE More Thanksgiving Goodies from Sugar Dish Me!
Saturday 28th of November 2015
I just love pecan fudge pie!
Tuesday 24th of November 2015
I like a good dressing/stuffing.
Friday 20th of November 2015
My favorite side dish is Mashed Potatoes!
Michelle @ The Complete Savorist
Wednesday 18th of November 2015
My favorite is dressing/stuffing. It's simple and full of flavor.
Tuesday 17th of November 2015
I am vegan, so I am all about the side dishes! I love any kind of roasted root vegetable, but I think rutabagas are my favorite because I only eat them during the holidays.