I really wanted to transform my summer squash into a simple vegetarian meal. The way this turned out exceeded my expectations. My family and I were impressed by how delicious it was. This gratin would also be a delicious side for a summer or fall meal. Take a look at that cheesy, squashy goodness.
- 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
- Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
- 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.
- 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.
- Season with some salt and pepper and half of the cheese.
- Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
- Finish the gratin by layering the final veggies on top and seasoning with S&P.
- Pour the milk over the dish then top with parmesan cheese.
- Bake for 30 minutes covered then uncover and finish baking for 15 minutes.
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