Acorn Squash and Potato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 garlic clove1 tsp Olive Oil3 medium Potatoes, scrubbed carefully and sliced 1/4" thick1 medium acorn squash, scrubbed carefully and sliced 1/4" thick2 cups unsweetened original Almond Milk1 cup shredded part skim Mozzarella cheese3 stems of thyme
Preheat oven to 375
Rub gratin dish or casserole with split garlic clove (slice it thinly after). Rub with olive oil.
Carefully layer 1.5 potato and half the squash.
Pour 1 cup Almond milk over surface. Sprinkle surface with salt, pepper, thyme leaves, half of the cheese and the thinly sliced garlic.
Carefully layer the remaining 1.5 potato and half of squash. Pour remaining cup of Almond milk over surface of gratin. Season liberally with salt and pepper.
Bake for 1 hour, occasionally pressing down on the top.
Remove and sprinkle with remaining cheese.
Bake for additional 30 minutes until cheese has begun to brown. Allow to sit for 15 minutes.
Serving Size: Serves eight
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Rub gratin dish or casserole with split garlic clove (slice it thinly after). Rub with olive oil.
Carefully layer 1.5 potato and half the squash.
Pour 1 cup Almond milk over surface. Sprinkle surface with salt, pepper, thyme leaves, half of the cheese and the thinly sliced garlic.
Carefully layer the remaining 1.5 potato and half of squash. Pour remaining cup of Almond milk over surface of gratin. Season liberally with salt and pepper.
Bake for 1 hour, occasionally pressing down on the top.
Remove and sprinkle with remaining cheese.
Bake for additional 30 minutes until cheese has begun to brown. Allow to sit for 15 minutes.
Serving Size: Serves eight
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 133.5
- Total Fat: 3.7 g
- Cholesterol: 8.2 mg
- Sodium: 117.4 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.8 g
- Protein: 5.7 g