Monday, September 9, 2013

Squash & Potato Gratin

This came up on the Bountiful Baskets Blog the other day and I am extremely eager to try it! It might just be what's for dinner tonight!! (I'll put my own picture up once I've made it!)


Mine. Not so pretty. I may have used too many veggies and
Mozzarella instead of Monterrey Jack. It was still yummy though!!


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


  1. Preheat oven to 400 degrees. Grease a 1 1/2 to 2 quart casserole dish.
  2. Slice the squash and potatoes very, very thin. (Mandolin slicer would be perfect)
  3. Place 1/3 of the squash and potato slices into the bottom of the pan. Layering 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.

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