Potato, Squash, and Goat Cheese Gratin

I made this easy gratin recipe as a simple side dish for grilled steak (along with roasted asparagus); just takes a couple minutes to throw together and doesn't have all the fat and calories I usually associate with a gratin, which is a big plus. Fresh, pretty, rustic, simple, fairly healthy...what's better than that?

• 2 medium yellow summer squash (about 8 ounces total)
• 4 small to medium red potatoes (about 1 pound total)
• 3 tablespoons olive oil, plus more for the baking dish
• 4 ounces fresh goat cheese, divided
• salt and pepper
• 1/4 cup whole milk
• 1/3 cup grated parmesan
• 1 tablespoon thinly sliced basil or thyme leaves, optional

1. Heat the oven to 400'. Lightly grease a 1 1/2- to 2-quart baking dish with a drizzle of olive oil.
2. Use a mandolin or chef's knife to slice the squash and potatoes into very thin slices, 1/8" thick or less. Place sliced vegetables and olive oil in a large bowl and toss to combine.
3. Place 1/3 of the squash and potato slices in an even layer in the bottom of the baking dish, season with salt and pepper. Sprinkle with 1/2 of the goat cheese in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper, top with the remaining goat cheese. Finish by layering on the remaining vegetables and seasoning with salt and pepper.
4. Pour the milk evenly over the entire dish. Sprinkle with the parmesan. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil or thyme, if using.

6 servings. per serving: calories 252, fat 13g, carbs 25.9g, protein 9.6g

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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