Scalloped Potatoes with Mexican Squash and Green Chile recipe

 

Have you tried Mexican squash? If you like zucchini you’ll love this variety that is shaped like a pudgy cucumber with a green mottled peel and a creamy flesh. It is considered slightly sweeter than zucchini and tastes wonderful raw in salads and cooked. The local HEB displays it next to the regular zucchini, but you probably won’t find it labeled. The first time I bought it they had it signed Chayote. Wrong. The next time there was no sign at all. This time it was Calabaza. Still wrong. I finally tracked it down on the internet.

The following recipe is creamy comfort food that manages to sneak in a few extra vegetables. It is a great accompaniment for an Easter ham or lamb, and could be the main event for a simple meal served with fruit and crusty bread. Best of all, it’s a snap to put together, and the sauce makes itself. For a variation—try it au gratin by adding 2 cups of your favorite cheese.

Scalloped Potatoes with Mexican Squash and Green Chiles
serves 8-10 generously

Ingredients:

• 2lb potatoes (about 6 medium), sliced thin
• 2 medium Mexican squash, sliced (or zucchini)
• ½ sweet onion, chopped (about ¾ cup)
• 1-7oz. can whole green chiles, chopped
• 6 TBS flour
• 4 TBS butter
• Seasoned salt, fresh ground pepper
• 1 cup heavy cream
• 2 ½ cups whole milk
• 1 cup breadcrumbs (optional)
• ¼ cup Parmesan cheese (optional)

Preheat oven to 350 degrees. Grease a 3 or 4 quart casserole dish.

1. In the bottom of the greased casserole, layer one fourth of the potatoes, squash, onions, and green chiles.
2. Season layer with seasoned salt and pepper to taste.
3. Sprinkle 2 TBS of the flour over the vegetables, and dot with 1 TBS of butter.
4. Repeat twice more.
5. Top the third layer with the remaining vegetables, and season.
6. Combine the cream and milk and pour over the casserole. Dot with remaining butter.
7. If desired, top with a mixture of 1 cup breadcrumbs and ¼ cup parmesan cheese.
8. Bake for 1 ½ hours, or until bubbly, brown, and the potatoes are tender.