Potato and Summer Squash Gratin

The following recipe is a great way to use your potatoes and it 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)
Olive oil
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.