This recipe needs a re-do
Squash And Potato Casserole
July 25, 2016
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Ingredients
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Instructions
When I re-make this dish in the summer, I will update the instructions and photos.
All photographs copyright Janet S. Grey
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