Potato Squash Gratin
I assume that many of you have a few potatoes left over from previous weeks. The following recipe is a great way to use your potatoes as well as many of the vegetables in this week’s box. This Gratin is very easy to make and satisfying to eat. You can lay the vegetables in your baking dish in a pretty pattern, or not — as you wish!
Small onion, sliced and ready to sauté
2 – 3 summer squash
4 medium potatoes (about 1-pound)
3/4-cup cheese of your choice, to complement the Parmesan cheese (could be soft goat cheese, or some other flavorful cheese that you can grate)
1/3-cup freshly grated Parmesan cheese
Salt and pepper
1/4-cup whole milk
1/4-cup thinly sliced basil leaves
Preheat the oven to 400º. Lightly grease a 1.5- or 2-quart baking dish with olive oil.
Sauté the onion in a skillet and set aside. Slice the squash and potatoes into very thin slices (use a mandolin if you have one). Place the sliced vegetables in a large bowl and toss them with the olive oil. Add the cooked onion.
Spread 1/3 of the squash and potatoes in the bottom of the baking dish, then season with salt, pepper and half of the cheese (the non-Parmesan). Repeat with another 1/3 of the vegetables, the seasoning and cheese. Finish with the last layer of vegetables, plus a sprinkle of salt and pepper. Pour the milk evenly over the entire dish and finish with the Parmesan cheese.
Cover tightly with aluminum foil and bake for 30 - 45 minutes. If your vegetables are sliced a little thicker, just cook for a little bit longer. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil before serving.