- 8 large potatoes (preferably Butter potatoes from Wegman’s or redskins)
- Onions (preferred Vidalia)
- Fresh from the garden Yellow Squash
- ½ stick of butter
- 1 tablespoon flour, heaping
- ¼ cup dairy milk (I’ve tried almond and soy, dairy is best)
- Cheese (optional)
- Pare potatoes (unless using red potatoes) and slice thinly.
- Slice and separate rings of onion
- Slice yellow squash about ¼ in thick
- Layer in casserole dish (potatoes, onion, squash, and repeat, with the top layer potatoes) (a glass rectangular baking dish works well)
- On stovetop, metl ½ stick of butter, add a heaping teaspoon of flour, stir until well blended. Add ¾ cup of milk, whole or 2% preferred.
- Keep stirring until well blended and the white sauce thickens. Add more milk or flour to adjust thickness.
- Alternate add chunks of cheese to white sauce and stir into emlt (Cheddar and or gruyere are excellent choices)
- Pour sauce over veggies in casserole. Sprinkle generously with black pepper. Paprika or fresh dill are also good on top.
- Bake in oven at 350 degrees for 45 minutes or so until potatoes are soft and sauce is bubbly. ..especially good if slightly brown around edges.
- This is even better as leftovers the next day – which is why I make enough for 6-8 people.
What makes it special?
My daughter became a vegetarian at age 10. I was always creating yummy recipes that had good nutrition and the wow factor and that could be enjoyed by everyone in the family. This is one of our favorites. It’s shared on D&R Greenway’s website, drgreenway.org where we highlight our Victory Gardens at our St. Michaels Farm Preserve. Take a walk, see the socially-distance gardens, and go to our website to find weekly recipes highlighting produce in season.
What’s Your Connection to Princeton?
Director of D&R Greenway
Recipe shared by Linda Mead