Yellow Squash, Potato, and Goat Cheese Gratin

  So much yellow squash and potatoes in my CSA share this week! Enough to easily make a double of this recipe from The Kitchn, and then some. I was nervous about making toooo much of this dish, in case it wasn’t delicious, but it is SOOOO good that I wish I made more. Also because it requires your oven being at 400*f for ~45 minutes, which, in the summer, you really don’t want to have to do more than once… Here’s how it went:

– Slice up your squash and potatoes. I used my mandolin at 1/16″, but you can slice by hand as long as you try to keep your slices thinner than 1/8″. Also, they suggest a 2:1 ratio of potatoes to squash, but I did closer to even (or maybe even more squash) and it totally turned out, so make enough of whatever you have to fill up whatever size casserole dish you’re using

– Coat your sliced veggies with olive oil

– Put 1/3 of the veggies in the bottom of the casserole
– Top with salt, pepper, and dots of goat cheese (1/2 of what you plan to use total – they say 4oz per 1.5lb of veggies)
– Repeat 1/3 veggies, salt and pepper, and rest of goat cheese
– Add last 1/3 veggies
– Top with salt, pepper, cream (they say 1/4c whole milk but cream is always better, and I just added enough to coat) and parmesan cheese (they say 1/3c; again, I just added enough to cover the top)

– Bake at 400*f covered for 30 minutes (I apparently don’t have tinfoil, so I just put a baking sheet over the top and that worked) and uncovered for 15 minutes until brown

– Serve topped with fresh basil (or they say you could do thyme)

– Try not to eat all of it at once! (Seriously!)