Potatoe and Squash Casserole. Place potatoes and squash in a bowl; mash. In a small skillet, saute onion in butter. Cut up squash and potatoes (into small chunks) and boil in water until tender.
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. Topped it with rows or a layer of zucchini and then a layer of yellow squash. At this step you can put half of the onion-milk mixture over the vegetables and then continue doing another layer of potatoes, zucchini and squash.
Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, potatoe and squash casserole. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Potatoe and Squash Casserole is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Potatoe and Squash Casserole is something which I have loved my whole life.
Place potatoes and squash in a bowl; mash. In a small skillet, saute onion in butter. Cut up squash and potatoes (into small chunks) and boil in water until tender.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook potatoe and squash casserole using 11 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Potatoe and Squash Casserole:
- {Take of Russet Potatoes, sliced 1/4 inch.
- {Prepare of Zuchinii, sliced 1/4 inch.
- {Take of Yellow Squash, sliced 1/4 inch.
- {Make ready of Onion, chopped.
- {Make ready of Milk.
- {Get of Cornstarch.
- {Take of Breadcrumbs.
- {Make ready of Italian Seasoning.
- {Take of Salt and Pepper.
- {Take of olive oil.
- {Make ready of Cheese.
Top with the last of the onion-milk mixture. Melt butter in a deep skillet over high. Add potatoes on top of squash. Add onions on top of potatoes.
Steps to make Potatoe and Squash Casserole:
- Slice the vegetables and potatoes. Place each in their own bowl or plate. Set aside..
- *Tip* Slice the potato later, while sauce is simmering, to prevent possible browning..
- Chop the onion and place in dry pan. Turn heat to med-low and cook a few minutes. Stir. Add a little bit of water, a tablespoon at a time, to prevent burning. Cook until onion is medium brown. Remove onions from pan and place in a bowl or plate..
- Add milk to pan scraping up onion bits left in pan. Heat to boil then simmer..
- Create a slurry placing cornstarch in a cup with a tablespoon of water. Stir till cornstarch is dissolved..
- Add slurry to milk and stir. Add salt and pepper and a shake or two of italian seasoning and stir. Simmer milk for another 5 min. Add onions to milk and stir. Heat for a few minutes then turn off heat..
- Prepare your casserole dish (spray pam, oil or butter it) and start layering..
- Preheat oven to 350°.
- You can layer any way you want. What I did is I started with rows of potatoes overlapping each other till the casserole dish was filled. Topped it with rows or a layer of zucchini and then a layer of yellow squash..
- At this step you can put half of the onion-milk mixture over the vegetables and then continue doing another layer of potatoes, zucchini and squash..
- Top with the last of the onion-milk mixture. Cover it with foil and bake for 35 min at 350°..
- While it's cooking prepare the breadcrumb topping. Put your breadcrumbs and italian seasoning in a bowl, top with oil and stir. If using fresh breadcrumbs, get 2 slices of bread and squish it and roll it in your hands until it forms a ball and throw it in your blender. Blend for a few seconds until you get breadcrumb consistency..
- Remove pan from oven, remove foil and sprinkle breadcrumbs over the casserole and then sprinkle your cheese over the breadcrumbs. Add more or less breadcrumbs as needed..
- Place. uncovered casserole back in oven and bake for another 15 to 20 minutes..
- *Tips* Instead of cornstarch you can make a roux using 2 tbsp flour and 2 tbsp butter. Put this in the pan before the milk. Stirring and cooking the flour till it changes color then add the milk..
- You can also use any vegetables you have on hand. This recipe is very versatile..
Add salt and pepper to taste. Once the squash and potatoes are sliced, put them in a large bowl and toss them with olive oil and salt. Layer one third of the squash and potatoes in the prepared casserole dish. Pour all the liquid from the potato mixture into. When summer gives you so much squash, transform your fresh bounty of yellow squash and zucchini into these top-rated summer squash casseroles.
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