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Squash and Goat Cheese Au Gratin


Oh how I enjoy fresh squash. My favorite squash recipe to date is my husband’s granny’s cornbread squash dressing. Makes my mouth water just thinking about it. I received squash in my CSA box this week and decided to try out a new recipe and make this squash and goat cheese au gratin. And it was delicious especially if you like goat cheese!  Other than slicing the squash and potatoes thin, it’s an easy dish to throw together. (I surmise that you can make thicker slices and a little bit more liquid and a longer cook time to make sure they are tender.) Easily double this recipe or make it thicker for a hearty side dish. I just only had 5 small squashes in my CSA box so adapted the recipe accordingly. Bon appetite!

Ingredients
  1. 5 small yellow squash from my CSA box
  2. 1 medium russet potato
  3. 3 tablespoons olive oil
  4. 4 ounces goat cheese
  5. Real salt and freshly ground black pepper
  6. 1/4 cup whole milk
  7. 1/3 cup freshly grated Parmesan cheese
  8. 1 tablespoon thinly sliced parsley, basil or thyme leaves.
Instructions
  1. Preheat oven to 400°F.
  2. Butter an 8x8 glass baking dish.
  3. I used a mandoline to slice the squash and potatoes into thin slices. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl and season generously with real salt and pepper.
  4. Thow 1/3 of the slices into your dish. Don't worry about making pretty layers. Seriously. Just throw them in and spread them out. Top with half of the goat cheese, scattered evenly in large chunks. Do another layer with 1/3 of the slices and top with more goat cheese. Layer the last 1/3 on top.
  5. Pour the milk over the entire dish.
  6. Top with the parmesan cheese (or other favorite). I ran out of parmesan and added gouda.
  7. Bake covered for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh herbs (optional) but I think it makes it look pretty.

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