Ingredients
2 tablespoons butter2 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg2 cans (12 ounces each) evaporated milk1 cup water7 medium potatoes (about 2 pounds), peeled and sliced4 cups sliced peeled butternut squash (about 1 pound)1/4 cup minced fresh chives2 cups shredded Swiss cheese
Preparation
Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender.
In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers.
Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.
