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Older, wiser, and more delicious. Acorn Squash and Potato Gratin.

Friday, September 30, 2011

Happy Birthday to me! I have revamped my page, recharged my goals, and decided to make a more concerted effort to document my recipes.

Brrr. Did I feel it dip to 60-something last night? Is it time to have, hold and decorate gourds again? It is? Can we make something dreamy and large at 133 calories per serving? We can. Okay. Let's do this.

Here is fun with squash...

Acorn Squash and Potato Gratin

you'll need:

1 garlic clove
1 tsp olive oil
3 medium Potatoes, scrubbed carefully and sliced 1/4" thick
1 medium acorn squash, scrubbed carefully and sliced 1/4" thick
2 cups unsweetened original Almond Milk
1 cup shredded part skim Mozzarella cheese
3 stems of thyme

You don't have to do this after you cut them. It's only because I am nuts.

Anyway, you preheat the oven to 375.

Then you rub your gratin dish or casserole with a split garlic clove (slice it thinly after) and rub or spray it with olive oil.

Layer half of the potato slices and half of the squash slices. Like this.

Pour 1 cup of the almond milk over surface. Sprinkle liberally with salt, pepper, thyme leaves, half of the cheese and all of the thinly sliced garlic. Like this.

Repeat the layering, pouring and sprinkling (minus garlic and cheese). Like this.

Bake for one hour occasionally pressing down top with spatula.

Remove and sprinkle with remaining cheese.

Bake for additional 30 minutes until cheese has begun to brown. Allow to sit for 15 minutes. Then stare in wonder. It will look like this:

Eat! Here is my recipe in full with (magical) nutritional breakdown.
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