Ingredients

• 2 medium yellow summer squash
• 1 pound of red or russet potatoes
• 3 tablespoons olive oil
• 8 ounces Monterrey Jack
• Salt and freshly ground black pepper
• 1/4 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil

Instructions

1. Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
2. I used a mandoline to slice the squash and potatoes very, very thin. If you don't have a mandolin, slice them thinly with a knife. Toss the veggies in a bowl with the olive oil.
3. Place 1/3 of the squash and potato slices into the bottom of the pan. I layered them by alternating squash and potato but you could just spread them evenly.
4. Season with some salt and pepper and half of the cheese.
5. Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
6. Finish the gratin by layering the final veggies on top and seasoning with S&P.
7. Pour the milk over the dish then top with parmesan cheese.
8. Bake for 30 minutes covered then uncover and finish baking for 15 minutes.