Potato and Squash Gratin

Potato and Squash Gratin

Potato and Squash Gratin

Wally claims that the only food from a can worth consuming is beer. And that’s only if his Bold City growler is empty.  Most everything we eat at home is locally grown by Francisco Arroyo down in Fruit Cove at www.KYVFarm.com  Franciso puts a bag of fresh harvested goodness together for us each week.  You never know what’s going to be in the bag, but most always there are a few varieties of both squash and potatoes.  Unending shapes, sizes and colors ready to be blended into something that is unique every week.  The joy of this recipe is that it tastes different with every blend of squash and potatoes!

The key to this dish is having all the veggies sliced the same thickness so they cook at the same rate (about 1/8” thickness).  Substitute sweet potatoes or any squash you have on hand – or any root other vegetables!


Coconut oil                                                                   1 acorn squash, sliced

1 butternut squash, sliced                                          8 red potatoes, sliced

4 scallions, cut up                                                        1/2 sweet onion, sliced

1/2  cup grated asiago cheese                                    1-1/2 cups chicken broth

1/2 cup coconut milk, light                                          2 cloves garlic, smashed

Pinch cayenne pepper                                                  3/4 teaspoon salt

1/2 teaspoon pepper                                                    1/2 teaspoon thyme (dry)

1/2 teaspoon nutmeg                                                   1/2 cup grated cheddar cheese


Heat the oven to 350 degrees F. Spread coconut oil in a 13x9x2-inch baking dish. Place squash, potatoes, and onions into the prepared dish, sprinkling asiago cheese in between layers.

Heat the broth, coconut milk, garlic, cayenne, salt, pepper, thyme, and nutmeg in a saucepan over medium heat to a boil.  Remove from heat after boiling for 1 minute. Pour this mixture slowly over the vegetables.

Cover with foil and bake for 60 minutes at 350 degrees, until vegetables are tender.  Once vegetables are tender, switch oven to broil and cook for 5 minutes more to brown.  Remove from oven, sprinkle top with cheddar cheese.  Let stand for at least 10 minutes or until all liquid had been absorbed. Enjoy!