Ingredients

The following ingredients have 4 Servings
  • 1 Tub Knorr Homestyle Chicken Stock
  • 2 Tablespoon Butter (unsalted)
  • 1 Clove of Garlic (minced)
  • 2 Tablespoon Flour (heaping)
  • 4 oz Cream Cheese
  • 3 Cups Whole Milk
  • 1/2 Teaspoon Nutmeg
  • Salt and Pepper (to taste)
  • 1 Butternut Squash (Small, 2-3 lbs., peeled and thinly sliced)
  • 1 Sweet Potato (Medium)
  • Salt and Pepper
  • 1-1 1/2 Cups Shredded Gruyere Cheese

Instruction

  • In a sauce pan over medium heat add the Knorr Homestyle Stock and Butter.
  • Melt together and add the garlic, cooking for 30-60 seconds or until fragrant.
  • Quickly whisk in the flour until the butter mixture clumps together.
  • Continue to stir for 1 minute to remove the flour-y taste.
  • Add the cream cheese and continue to stir in order to melt the cream cheese into everything.
  • As the cream cheese begins to melt, whisk in the milk. Continue to whisk until smooth.
  • Add the seasoning and about 1/2 teaspoon each of salt and pepper.
  • Taste, and season more if needed.
  • Allow the sauce to simmer until thickened.
  • Remove from the heat.
  • Heat the oven to 375.
  • Grease the bottom of an 8x9" baking dish.
  • Layer the sweet potato and squash slices going, sweet potato, squash, sweet potato, squash until the bottom is covered in a single layer.
  • Sprinkle a little salt and pepper over everything and drizzle about 1/4-1/3 cup of sauce over the top.
  • Sprinkle 3 tablespoons of cheese over the sauce and repeat layering the squash and sweet potatoes, salt and pepper, sauce and cheese ending with the cheese as the very top layer.
  • Bake at 375 for 45min or until tender and bubbling.
  • Enjoy!