Scalloped Potatoes with Yellow Squash | Linda Mead – Engage Princeton
Delightful scalloped potatoes with yellow squash, onions, and a creamy sauce—vegetarian-friendly and perfect for family gatherings. Ideal for sharing and even better as leftovers.
Ingredients
- 8 large potatoes (preferably Butter potatoes from Wegman’s or redskins)
- Onions (preferred Vidalia)
- Fresh from the garden Yellow Squash
- ½ stick of butter
- 1 tablespoon flour, heaping
- ¼ cup dairy milk (I’ve tried almond and soy, dairy is best)
- Cheese (optional)
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