I brought a new dish I'd never made before: Scalloped Butternut Squash and Yukon Gold Potatoes. I followed a recipe I found on Epicurious with a few alterations. As a "starving" college student in love with food, I hardly have all the necessary kitchen tools I wish I had. (Thank God it's the season of giving. I have a tendency to accumulate cooking supplies around this time of the year). Anyway, I most certainly lacked a potato slicer so you can imagine the pain and suffering I went through in thinly slicing raw butternut squash by hand!
Thin slices is really the key to a successful scalloped dish. You want to achieve a tender bite, not too mushy or too firm.
Butter the pan well so you don't struggle in serving.
I decided to mix up the recipe and use half potato and half butternut squash. I think it really helped in preventing that heavy Oh God I ate too much feeling for my friends.
I enjoyed this recipe because of its buttery goodness, and do I need to mention how much I like thyme? I would, however, have perhaps used another cheese. The grated block of mild cheddar didn't melt into a creamy sauce associated with scalloped potatoes, but rather gave the consistency of cheese on a slice of pizza. The recipe suggests discarding the fresh thyme used to flavor the cream, but I recommend pulling off the leaves and sprinkling them on the top layer of squash just to give a little contrast.
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