The word gratin comes from the French “grater” meaning “to scratch.”
Gratin was originally used to describe the crust left behind in a pan after baking — which was scraped off and eaten by the chef. Now, the term is used to describe anything baked in a dish with a brown crust on top.
This recipe uses locally sourced ingredients: sun-ripened squash, organic potatoes, and freshly made goat cheese. All you need is a mandolin and you are ready to master this vegetarian-friendly dish. Enjoy!
PrintPotato, Squash, and Goat Cheese Gratin
Description
An easy twist on a traditional dish. Great for summer.
Ingredients
Scale
- 2 medium yellow squash, about 1/2 pound
- 4 small to medium red potatoes, about 1 pound
- 3 tablespoons olive oil
- 4 ounces goat cheese
- Salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 tablespoon thinly sliced basil or thyme leaves
Instructions
- Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
- Use a mandolin or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
- Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
- Pour the milk over the entire dish. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter basil or thyme leaves on top.
Nutrition
- Serving Size: 6