Creamy Potato and Squash Gratin

Creamy Potato and Squash Gratin


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A classic side with slices of red potatoes baked in a creamy sauce has been given a new twist. Juicy slices of yellow squash now mingle with the potatoes in a cheesy vegetable medley.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 2 Medium Yellow Squash, peeled and thinly sliced
  • 1 lb. Red Potatoes, thinly sliced
  • 3 Tbs. Olive Oil
  • 4 oz. Reduced-Fat Cream Cheese, finely chopped
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1/4 C. 2% Milk
  • 1/3 C. Reduced-Fat Shredded Cheddar Cheese
  • Basil Sprigs, for garnish

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Preheat the oven to 425 degrees. Lightly grease a round 2-quart baking dish with nonstick cooking spray. In a large bowl, combine the squash slices, potato slices, and olive oil, and toss to coat. Spread 1/3 of the squash and potato mixture across the bottom of the prepared dish, then season with salt and pepper. Top by sprinkling evenly with half of the cream cheese chunks. Repeat the layering process, finishing with a third layer of vegetables seasoned with salt and pepper. Pour the milk over the dish. Sprinkle the top with cheddar cheese. Cover with foil and bake for about 30 minutes until cheese is melted and casserole is warmed through. Garnish with basil sprigs before serving.

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