Scalloped Potatoes and Butternut Squash

I had been craving some collard greens (recipe coming next!) and was looking for something to make along side them for dinner.  While I've made regular scalloped potatoes and they are freaking delicious, they are usually made packed full of heavy cream and butter so I wanted to find something a little healthier.  I loved this fall spin Rachael Ray put on them by adding the butternut squash; and incorporating the sage and garlic into the sauce made them absolutely delicious.  Seriously, me and Corey stood at the stove eating them straight from the pan before even making our plates.  In addition I also made the sauce with 1 cup half and half and 1 cup milk, verses the 2 cups heavy cream per the recipe to make it healthier.  Note:  the sauce sort of separated when I made it since its not as creamy I guess, but it was still so so good. 

Scalloped Potatoes & Butternut Squash
via Rachael Ray

 

2 cups heavy cream  (I used 1 cup milk and 1 cup half & half)

4 large sage sprigs  

3 cloves garlic, smashed 

2 pounds baking potatoes (about 4 large), peeled and thinly sliced  

1 butternut squash (2 lbs.), peeled and thinly sliced 

2 cups coarsely grated Gruyere (I used shredded monterey jack)  

Salt and pepper

 

Preheat the oven to 400 degrees . In a small saucepan, bring the cream, sage sprigs and garlic just to a boil over medium heat. Remove from heat; let steep.  

 

Meanwhile, in a large bowl, toss the potatoes and squash with 1 1/2 cups cheese, 2 tsp. salt and 1 tsp. pepper. Transfer to a greased 3-qt. baking dish. Remove the sage and garlic from the cream mixture, then pour over the vegetables. Sprinkle with 1/2 cup cheese and more pepper. 

 

Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.