Squash and Potato Casserole

We have no more squash right now, until the new plants start producing. This is what I did with the last couple.

Squash and Potato Casserole

Total Time: 1 hour, 30 minutes

Yield: Serves 6


  • 2 TBSP extra virgin olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 2 small squash, seeds removed and very thinly sliced (I used the processor)
  • 2 medium potatoes, very thinly sliced
  • 1/2 tsp chopped rosemary, or to taste
  • Frankly Delicious seasoning
  • Granulated garlic powder
  • 1 cup cream
  • Chicken broth


  1. Grease an 8x8 baking pan. Heat oven to 350.
  2. Heat oil in a small saucepan and add onion. Cook until almost translucent and stir in garlic. Continue cooking until onion is translucent. Remove from heat and stir in mustard.
  3. Layer the squash, potatoes, and sauted onions in prepared baking pan, sprinkling layers with rosemary and seasonings.
  4. Pour cream in pan, then pour broth in to just come to the top of the squash and potatoes.
  5. Bake for 1 - 1 1/4 hours until potatoes are done, and slightly brown.