And while we're at it, let's pretend that you see summer squash in the above photo, because the recipe I'm sharing today is one for a summer squash and potato gratin. It was CSA squash that I used, so I'm calling it good :)
This recipe is so simple, I didn't expect much of it. But perhaps that is why it tasted so amazing. I'm certainly glad I didn't pass it over, and I urge you not too, either. Especially if you're starting to get a bounty of summer squash right now!! It's a perfect summer side dish, and even reheats well!
Summer Squash & Potato Gratin
slightly adapted from The Kitch'n
2 med summer squash
3-4 sm-med red potatoes
1/2 onion
1 lg garlic clove, minced
3T olive oil (I eye-balled this amount)
4oz goat cheese
kosher salt
freshly ground pepper
1/4c milk (I used almond milk)
1/3c freshly grated Parmesan
fresh basil
Preheat oven to 400deg.
Thinly slice the summer squash, potatoes and onion using a mandoline or chef's knife. You're aiming for ~1/8" or less. Add these vegetables to a large bowl with the minced garlic. Toss with olive oil.
Spray an 8" square baking dish with nonstick spray. Spread ~1/3 of the vegetables in the baking dish, then season with salt and pepper. Crumble half the goat cheese over the vegetables. Repeat with 1/3 of the vegetables, seasoning and goat cheese. Top off with the last of the vegetables and season with salt and pepper.
Pour milk over the dish and then top with parmesan. Cover with foil and bake for 30min. Uncover, than bake 15-20min more, until the top browns. Sprinkle with thinly sliced basil before serving (use as much or as little as you'd like, we definitely preferred more than the 1T suggested!).
If you're looking for other summer squash recipes, here are some that I remember fondly :)
Summer Squash & Basil Cornbread
Summer Squash Soup
Sauteed Squash
Summer Squash Cupcakes
Summer Squash & Onions in Brown Sugar (I never posted this, but it was delicious!)
Any other ideas for delicious summer squash??
No comments:
Post a Comment