Wood Kitchen | Potato & Butternut Bake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a nice flavor.

potatoes

💰Cheaper: sweet potatoes

Sweet potatoes are often less expensive and add sweetness.

Preheat oven to 375°F (190°C).

Peel and slice potatoes and butternut squash into thin rounds.

Finely chop onion and garlic.

Heat butter in a skillet over medium heat until melted.

Add onion and garlic; sauté until translucent, about 3-4 minutes.

Layer half of the potato and butternut squash slices in a baking dish.

Sprinkle with salt, pepper, and thyme.

Spread half of the sautéed onion and garlic over the vegetables.

Pour half of the heavy cream over the layers.

Repeat layering with remaining vegetables, seasoning, and onion mixture.

Pour remaining cream on top and sprinkle with cheddar cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake for an additional 15-20 minutes until golden and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens