Squash Potato Gratin

While searching for a use for the bag of butternut squash I had in the freezer, I found this unusual recipe on Epicurean.com. For the adaptation listed here, I simplified the ingredients and steps, and improved the nutrition a bit. The result is creamy and delicious, but lower fat and calories than the original. Enjoy!


  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried oregano
  • 1 bag frozen cubed butternut squash, or 1 lb. fresh butternut squash, cubed
  • 2/3 cup shredded part-skim mozzarella cheese
  • 1/2 cup tomato sauce
  • 1/4 cup 2% low-fat cottage cheese
  • 1 1/2 pounds medium red potatoes, skinned and sliced thin (about 5 medium red potatoes)
  • 1 1/4 cups skim milk
  • 3 Tbsp. bread crumbs
  • Oil for greasing the baking dish


  • 8×8 inch baking dish
  • Food processor is very helpful but not required


  1. Preheat oven to 350 degrees F.
  2. Oil an 8×8 inch glass baking dish. (I recommend greasing the dish with olive oil or canola oil, not just nonstick spray, because this recipe tends to stick.)
  3. In a medium bowl, mix the garlic, salt, pepper, oregano, squash, mozzarella cheese, tomato sauce, and cottage cheese.
  4. Assemble the layers like this, starting at the bottom:
    • 1/3 of the red potato slices
    • 1/2 of the wet mixture
    • 1/3 of the red potato slices
    • Remaining wet mixture
    • Remaining red potato slices
  5. Pour the milk over the whole dish. It will look like too much milk, but trust me, it will absorb during the baking.
  6. Sprinkle the bread crumbs on top.
  7. Bake uncovered at 350 degrees F for about 40 minutes. The potatoes should be just tender and the liquid should be bubbling.
  8. Increase the oven temperature to 400 degrees F and bake for 30 minutes more, until most of the liquid has been absorbed and the top looks golden.
  9. Remove from the oven and let sit for 15 minutes before serving.


Adapted from “Squash and Potato Gratin Recipe” on epicurean.com.