Potato, Squash, and Goat Cheese Gratin

Searched for something different for a side dish to steaks (I've been making that black bean and corn salad too much, and D doesn't love baked potatoes - sometimes I do not understand that man - which would be my choice!); found a recipe that looked good here - it's a twist on a regular potato gratin so I thought I'd give it a shot. Lucky for me (and now you haha) it's a winner! This is sooooooo good, and adding the squash lightens it up a bit which is not a bad thing hahah.

I followed the directions exactly other than maybe the size of the dish I baked it in - recipe calls for 2 quart and I used a deep square casserole dish; it needed way longer time to bake than the recipe instructed, not sure if that's my dish or their under-estimating the time. Either way give yourself additional time to bake this the first time so you can figure out what works for you. Of course I forgot to take a picture after this was baked, can I just tell you that it looked great and you'll trust me please? Sorry 'bout that!

Serves 6

2 medium yellow summer squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place a third of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third 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.

calories per serving: 199
fat 12.9g
carbs 14g
fiber 1.7g
protein 8g

one year ago today: Brooke and I have a "chopped" competition, I totally failed but hers was great!