Veggie Resolution #11: Squash, Potato and Goat Cheese Gratin

Cooking / Eating In

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?

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  • Reply
    July 27, 2011 at 9:12 am

    Yum!! I am totally making this, probably this weekend!

  • Reply
    July 27, 2011 at 9:55 am

    I just can’t wait to try this recipe!!! I think you should totally invest in a mandolin. I use mine all the time for even the simplest of things like cucumbers, apples and daikon. It gets the job done in usually seconds and this recipe I imagine probably about a minute or so. What a smart idea to freeze it! Would the baking temp be the same as well as baking time?

    • Reply
      July 27, 2011 at 2:46 pm

      Thanks for the reco! I’ll take a look at mandolins, although apparently my food processor might also be a slicer? I had no idea (and that makes much more sense with the multiple blades that I didn’t know what to do with, ha ha). I really need to familiarize myself more with my kitchen appliances. I recently made the frozen one, and I let it defrost for about an hour. I kept the temperature the same but baked it about 15 minutes longer. Came out great!

  • Reply
    Ali @ His Birdie's Nest
    July 27, 2011 at 11:53 am

    Hmmmmm this look tasty and I know J would love it. What a great idea!

  • Reply
    Ali @ His Birdie's Nest
    July 27, 2011 at 11:53 am

    P.S. I’m afraid to use my mandolin :-/

    • Reply
      July 27, 2011 at 7:39 pm

      Oh no, why?

  • Reply
    Jessica T
    July 27, 2011 at 11:59 am

    I’m so glad you shared this recipe! Can’t wait to try it!

  • Reply
    July 27, 2011 at 12:17 pm

    Do you have a food processor? I think that the food processor does the work of mandoline, grater and blender. I’ve used my food processor a few times for slicing potatoes or julienning zuchini and was really pleased. Although, I would like to learn better knife skills, so maybe I should take every opportunity to practice? (Hehe, thinking of Julia Childs chopping all those onions until she was sobbing.)

    • Reply
      July 27, 2011 at 2:47 pm

      I had no idea that’s what the extra blades for my food processor were for – I’m going to check it out! Thanks for the reco 🙂

  • Reply
    July 27, 2011 at 1:47 pm

    looks delicious! i’ve only used my mandolin a few times, but it was a serious time saver. you could go either way on it–although of course if you’re planning on making this dish again you may want to look into it! or a slicing attachment to your food processor?

    • Reply
      July 27, 2011 at 2:48 pm

      Thanks for the suggestion – apparently I’m the only one who didn’t know that the food processor could also be used as a slicer! DUH. 🙂

  • Reply
    July 27, 2011 at 3:15 pm

    Yum, yum, yum! I want to eat this right now! You seem to always come up with ways to make veggies fun!

    • Reply
      July 27, 2011 at 7:40 pm

      Thanks! That’s my goal, since I’m not naturally a veggie fan myself! Learning a lot about how to prepare them this summer!

  • Reply
    Kristin ~ Bien Living Design
    July 27, 2011 at 11:21 pm

    I love veggies but have always had a hard time with summer squash! It creeps me out for some reason. So, this would be a great recipe for me to try (I’ll cover anything with cheese and like it!).

  • Reply
    July 27, 2011 at 11:53 pm

    You had me at gratin.

  • Reply
    July 28, 2011 at 12:44 am

    all vegetables should be covered in cheese. lol. 😉 it looks delicious!

  • Reply
    July 28, 2011 at 12:51 am

    This looks a-mah-zing! And baking is pretty easy, I could probably pull this off!

  • Reply
    July 28, 2011 at 1:30 am

    oh my gosh potatoes and cheese are my fave. looks good 🙂

  • Reply
    July 28, 2011 at 9:03 am

    Cheese! I like the addition of squash to the gratin – I’m sure it adds a nice sweetness!

  • Reply
    July 28, 2011 at 9:28 am

    Simple and healthy. I love it. I like goat cheese. Must try this one day. Thanks very much for sharing, Hope you have a wonderful day!

  • Reply
    July 28, 2011 at 3:15 pm

    I love my mandolin. However, I got a little to cocky recently when I couldn’t find my guard and cut the tip of my finger off. As did Mandy of So while I totally endorse the use of a mandolin I would advise that you give it all of your attention when using it and use the guard.

    • Reply
      July 28, 2011 at 6:54 pm

      Oh goodness! I’m one of the clumsiest people I know, so maybe purchasing one isn’t a good idea for me.

  • Reply
    July 28, 2011 at 6:51 pm

    Just picked up everything but the goat cheese, going to get some tomorrow. This sounds heavenly!! I was thinking about using leftover wedding credit to buy a mandolin until I read everyone’s food processor comments. There is definitely and attachment for that just need to figure out which one.

  • Reply
    kimberly michelle
    August 2, 2011 at 4:19 pm

    it might not be healthy but it looks oh so yummy!!!

  • Reply
    Big Apple Nosh: NYC Food Blog | New York | Food | Restaurants | Recipes | Reviews | GIVEAWAY: OXO Hand-Held Mandoline Slicer!
    June 6, 2012 at 10:53 am

    […] and tons of summer recipes!  One of my favorites from last year’s Veggie Resolution was the Squash, Potato and Goat Cheese Gratin – chock full of hearty summer squash and potatoes, and finished with goat cheese, yum!  When […]

  • Reply
    August 14, 2012 at 11:34 am

    I found this recipe via another site as well. I added a bit of shredded cheddar at the end under the broiler. I can’t say enough how good this is. This baby is going into the permanent rotation!

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