As I had mentioned yesterday, my favorite vegetable from my CSA thus far has been summer squash – and with the recent heat wave I’ve been getting more squash than I knew what to do with. I couldn’t let these scrumptious squash go to waste, and when I saw this recipe for a potato, squash and goat cheese gratin I knew I had to give it a try.
I admit covering veggies with cheese isn’t the *most* healthy option…
….but I used skim milk instead of the recipe’s listed whole milk so that’s a start, right? (work with me here). You will need:
Original recipe here
- 2 medium yellow squash
- 4 small to medium red potatoes
- 3 tablespoons olive oil (I ended up needing about 6 tbsp)
- 4 ounces goat cheese
- salt and pepper
- 1/4 cup whole milk (I used skim)
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon thinly sliced basil, optional
1. First, preheat the oven to 400 degrees. (If you’re feel like living on the edge, do as I did and make this gratin in 95-degree weather)
2. Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl. (This is the second time I’ve made something where I’ve needed a mandoline. I refuse to buy one because I have no more storage space, but slicing the squash and potatoes by hand took me for-eeeever. Anyone have a mandoline? Are they really all that? Should I suck it up and buy one?)
3. Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—then season with salt and pepper. (I used two casserole dishes – I served one that night and froze the other one before I baked it. Meal x 2 = score!)
4. 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 1/2 of the goat cheese. (Mmmmm, cheesy)
5. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
6. Pour the milk over the entire dish. Top with the parmesan cheese. (More cheesy!)
7. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
This dish came out bubbling hot and SO good. I will be making this again, although the lack of a mandoline gives me pause. As in, I pause, remember the cheese, and will make it again. I would definitely recommend blotting the sliced squash with paper towels prior to layering, as the bottom of the casserole dish was a bit watery – not a deal breaker, but just a tip. If you end up making this, do come back and let me know!
Stay tuned to see how else I prepared all this summer squash!
What are your favorites ways to eat summer squash?