Potatoes sliced and baked with herbs and cream is a weekday standby recipe in my house, usually served with eggs, made on the day I pick up fresh eggs and thick cream from an Amish farmer who delivers to my area. This variation, with butternut squash and buttered breadcrumbs, is much more interesting. If you don’t have Yukon Gold Potatoes, any potatoes will do, but a waxy potato works better. If you shy away from heavy cream and butter, plain milk or even broth may be substituted, and the butter cut in half, but the texture will be different and it won’t be as rich and flavorful. You skip either the cheese or the breadcrumbs, adding just the herbs with the one or the other, and Parmesan or Romano cheese is nice in it too. Sometimes I’ll add a few extremely thinly sliced onions, and if you don’t feel like layering it out, you can just throw the squash and potatoes in the pan with the herbs and salt and pepper, pour on the cream, cover, and proceed. This is good with chicken, pork or eggs. - SallyCan

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