So what do you cook when you have a ton of squash and no time? Potato, Squash and Herbed Goat Cheese Gratin, of course!
I discovered this recipe while searching frantically for something wonderful to make with my extra ton of yellow squash. Once you thinly slice the potatoes and squash...a mandolin works best, then you toss the whole thing together, no need to "pretty-fi" the slices, it looks perfectly rustic and yummy!
Squash, Potato and Herbed Goat Cheese Gratin
2 medium yellow squash
4 red potatoes
3 Tbs olive oil
4 oz. dill and herb goat cheese (try other flavors too!)
1/2 cup whole milk
1/2 cup freshly grated Parmesan cheese
Fresh Basil, thinly sliced
Spread some of the olive oil around the bottom and sides of an 8" casserole pan
Place 1/3 of the sliced potatoes and squash in the pan, crumble 1/2 the goat cheese evenly over the veggies, make another layer of potatoes and squash, crumble the remaining goat cheese, add the
last third of potatoes and squash and season to taste with salt and pepper.
Pour the milk on top, top with the Parmesan cheese, cover and bake in a 400° oven. After 30 minutes, remove the cover and bake an additional 15 minutes or until golden brown.
The potatoes will absorb the milk, so watch that it doesn't burn dry.
Top with sliced basil
Enjoy! Now, back to the tile project!!