Rosemary Potato And Squash Gratin - cooking recipe

Ingredients

4 None large red potatoes, thinly sliced
2 oz Parmesan cheese, grated
2 tbsp fresh rosemary leaves, chopped
7 oz winter squash, seeded, peeled, thinly sliced
1 2/3 cups evaporated milk
2 cloves garlic, minced

Preparation

Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Layer 1/2 the potato slices in prepared dish. Sprinkle with 1/2 the Parmesan and 1/2 the rosemary. Top with squash and remaining potato slices. Finish with remaining Parmesan and rosemary. Whisk together evaporated milk and garlic. Season then pour over potatoes and squash. Cover with foil and bake for 30 mins. Remove foil and bake for another 15-20 mins, until golden brown and potatoes are tender.