This multi-coloured and layered casserole with mashed potatoes, sautéed chard and mashed squash is topped with cheese and baked until bubbly and gooey. It’s like a trifle, and is an interesting spin on the usual mashed potatoes. It can be transported unbaked and then popped in the oven at your destination.
5–6 russet (baking) potatoes, peeled and diced, about 2 lbs
1 large butternut squash, peeled, seeded and diced
1/2–1 cup (125–250 mL) buttermilk
1/4 cup (60 mL) butter
1 tbsp (15 mL) maple syrup
salt and pepper to taste
1 tbsp (15 mL) canola or olive oil
1 tbsp (15 mL) butter
1 small onion, finely chopped
1 large bunch chard, stems removed and roughly chopped
1 cup (250 mL) grated old cheddar, Gouda or gruyere cheese
1. Put the potatoes and squash in two separate large pots, cover each with water and bring to a boil; reduce the heat and simmer for 20 minutes, or until soft. Drain and return each to their pots.
2. Mash the potatoes with buttermilk and egg, and the squash with butter and maple syrup. Season each with salt and pepper; set aside.
3. In a large, heavy skillet, heat the oil and 1 tbsp butter over medium-high heat. When the foaming subsides, add the onion and cook for 5 minutes, until translucent and starting to turn golden. Add the chard and cook for another 5 minutes, until wilted. Remove from heat.
4. Preheat oven to 350˚F. Spread the mashed potatoes into the bottom of a 2-L casserole dish. Spread the chard and onions over top, and then the mashed squash. Top with cheese and bake for 30 minutes, until golden and bubbly around the edges. Serves 8.
346 calories, 9.4 g fat, (13 g saturated fat, 4.5 g monounsaturated fat, 1.1 g polyunsaturated fat), 46 g carbohydrate, 59 mg cholesterol, 10 g protein, 6 g fibre.
Originally published in ParentsCanada magazine, November/December 2010.