My neighbor has a lovely vegetable garden. She was nice enough to share some of her vegetable bounty with me earlier in the week. I had a great idea to make a casserole with the squash for my husband and his sister who is visiting us this week. This recipe for a gratin seemed to fit the bill. I did not have any goat cheese so I used an Italian 5 cheese mix instead. Both my husband and his sister loved the gratin. I was asked to make it again which is always a great sign.
Potato, Squash & Goat Cheese Gratin
From Elizabeth Passarella @ http://thekitchn.com
2 medium yellow squash, about ½ pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
¼ cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Preheat oven to 400 degrees. Lightly grease a 1-1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandolin or chef’s knife to slice the squash and potatoes into very thin slices, 1/8 inch or less. Toss the sliced vegetables with 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them; just spread evenly – then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other ½ of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.