4 small potatoes, peeled and thinly sliced
1 small butternut squash, peeled, seeded and thinly sliced
1 T. water
dash salt and pepper
1/2 lb. uncooked bulk pork sausage
1 small onion, chopped
2 T. flour
1-1/2 c. whipping cream, divided
1-1/2 c. cheddar cheese, shredded
Brown the sausage in a skillet over medium heat. Drain.
Meanwhile, in a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 5 to 8 minutes, until crisp-tender.
Place half the mixture in a greased 2-quart baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion, cheese and remaining potato mixture.
In a small bowl, combine flour and 1/4 c. cream until smooth. Then stir in remaining cream. Pour over potato mixture.
Cover and bake at 350*F for 50 to 60 minutes or until potatoes are tender.