Lately, Stephen and I have been looking for new ways to prepare vegetables. Last night, we tried a new recipe for potato, zucchini, squash, and goat cheese au gratin. I can’t take all of the credit though – this idea came from my father-in-law (both of Stephen’s parents are amazing cooks). It was so easy to make and so good! We served it with grilled apple sausage and will definitely be making this again!
Here’s the Recipe:
Potato, Squash, & Goat Cheese Au Gratin
1 medium yellow squash
1 medium zucchini
4 small red potatoes
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup milk
1/3 cup grated Parmesan cheese
1 tablespoon basil or thyme leaves (optional)
Preheat oven to 400°F. Lightly grease a casserole dish with a drizzle of olive oil.
Slice the squash, zucchini, and potatoes into thin slices, 1/8-inch or less, and toss the sliced vegetables with 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish, 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. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on fresh basil or thyme, if using.
Adapted from TheKitchn.com
