An easy yet impressive side dish that goes well with roasted chicken, steak or virtually any other protein. Start by coating the bottom of a baking dish in non-stick spray or a little bit of olive oil. Then arrange alternating squash and potatoes. Drizzle heavy cream over the top of each row of vegetables and top with a generous pinch or two of salt, pepper, and fresh thyme. Bake covered at 350 for 45 minutes or until the potatoes are ‘just’ cooked. Top generously with grated Fontina cheese (which is easier to grate if you pop it into the freezer while the dish is baking for the first period). And put back into the oven for another 20 minutes or until bubbly and lightly browned. Enjoy!!!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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