A simple, creamy baked potato dish made with just three main ingredients. The butternut squash adds natural sweetness and a beautiful golden color, while milk keeps the potatoes tender and creamy.
Servings: 6
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Ingredients
- 2 lb (900 g) Yukon Gold or yellow potatoes, peeled and thinly sliced
- 2 cups (480 ml) whole milk
- 2 cups (about 10 oz / 280 g) peeled butternut squash, very thinly sliced
- Salt and black pepper, to taste
Note: The three main ingredients are potatoes, milk, and butternut squash. Salt and pepper are optional seasonings.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Peel the potatoes and slice them very thinly, about ⅛ inch thick. Thin slices are important so the potatoes cook evenly.
- Peel the butternut squash, remove the seeds, and slice it as thinly as possible.
- Arrange a layer of potatoes in the baking dish. Season lightly with salt and black pepper.
- Add a layer of thinly sliced butternut squash over the potatoes.
- Continue alternating potatoes and butternut squash until everything is used.
- Slowly pour the milk over the vegetables. Gently press the layers down so the milk can reach between them. The milk does not need to completely cover the vegetables.
- Cover the baking dish tightly with aluminum foil and bake for 35–40 minutes.
- Remove the foil and continue baking for another 15–20 minutes, or until the potatoes are completely tender and the top is lightly golden.
- For a deeper golden top, place the dish under the broiler for 1–2 minutes at the end. Watch it closely so it doesn’t burn.
- Let the potatoes rest for 5–10 minutes before serving. This allows the milk mixture to thicken slightly.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 190
Protein: 6 g
Carbohydrates: 35 g
Fat: 3 g
Fiber: 5 g
Sugar: 7 g
Sodium: 75 mg
Nutrition will vary depending on the exact potatoes, milk, portion size, and amount of salt used.
Allergen Information
Contains: Milk/dairy.
May be suitable for: Vegetarian diets.
Does not contain: Eggs, meat, fish, shellfish, peanuts, or tree nuts, assuming all ingredients are free from cross-contact.
Recipe Tips & Q/S
Q: Can I use another type of potato?
A: Yes. Yukon Gold, yellow potatoes, or russet potatoes can all work. Yukon Gold gives the creamiest texture.
Q: Can I use low-fat milk?
A: Yes, but whole milk gives a richer and creamier result. Low-fat milk may produce a slightly lighter dish.
Q: Do I have to peel the butternut squash?
A: Yes. The tough outer skin should be removed before slicing.
Q: Why should the vegetables be sliced thinly?
A: Thin slices cook more evenly and become tender at the same time. Thick slices may remain firm in the center.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Add about 5–10 minutes to the covered baking time if baking directly from the refrigerator.
Q: How do I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days.
Q: Can I freeze it?
A: It can be frozen, but the milk-based texture may become slightly grainy after thawing. For the best texture, enjoy it fresh or refrigerated.
Q: How do I reheat it?
A: Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions until heated through.
Q: How do I know when it’s done?
A: Insert a fork or thin knife into the center. It should slide through the potatoes and squash easily with little resistance.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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