You can’t love meatloaf without loving potatoes, that’s just crazy town. So I was happy when my mom sent me this recipe in the mail (remember mail?). It was sweet, savory and so easy to make. I made it with pork chops, but I think it would go great with a yummy roast chicken.
3 cups heavy cream
1 head garlic halved horizontally (leave peel on)
8 sprigs fresh thyme
10 black peppercorns
1/4 tsp ground nutmeg
salt & pepper
2 lb russet potatoes
1/2 small butternut squash (about 1 lb)
Preheat oven to 375 degrees. Put cream, garlic, thyme and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and stir in the nutmeg and 1 1/2 tsp salt, set aside until ready to use. *As you can see from my photo I COULD NOT get the darn peppercorns out of our pepper grinder, HA! So I just used ground pepper. Woopsie.
Then peel and thinly slice potatoes and squash. Place them in a 3 qt baking dish alternating slices. Strain cream mixture over the potatoes and squash and press to submerge.
Finally, tightly cover the dish with foil and place on a rimmed baking sheet, bake for 25 minutes. Remove foil and bake until potatoes are tender and the top is golden brown, 45-55 minutes more. Let rest for a few minutes before serving, then enjoy!