Sunny Yellow Squash and Potato Gratin
Yellow squash and yellow potatoes combine in this gratin to make one of my favorite easy side dishes.
Servings 4 servings
Ingredients
- 2 small yellow squash or 1 medium
- 3 medium yellow potatoes such as yukon gold, peeled
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 4 oz goat cheese
- 1 1/2 oz parmesan cheese shredded
- 4 tbsp heavy cream
- 6 tbsp fresh basil leaves thinly sliced
Instructions
- Preheat oven to 400F. Grease a 9x13 (or equivalent) casserole dish.
- Slice the squash and potatoes to about 2 mm thick, using a knife, a food processor, or a mandolin.
- Once the squash and potatoes are sliced, put them in a large bowl and toss them with olive oil and salt.
- Layer one third of the squash and potatoes in the prepared casserole dish. Top with 2 oz of goat cheese, 1/2 oz of parmesan cheese, 2 tbsp of heavy cream, 2 tbsp of basil. Repeat to make the next layer. Top it off with the remaining 1/3 of squash and potatoes. (You will have 1/2 oz of parmesan cheese and 2 tbsp of basil remaining.)
- Cover the casserole dish with foil and put in the oven for 45 minutes.
- Take the foil off and top casserole with remaining 1/2 oz parmesan cheese and 2 tbsp of basil. Bake for an additional 15 minutes.
- Remove the casserole from the oven and let it sit for 15-20 minutes to allow the juices from the squash to be absorbed and for the casserole to solidify.
Notes
If you wish, you can add a little minced sage or thyme leaves or some chopped parsley to the mix along with the basil.
Also, I like to reserve a handful of potatoes for the very top covering layer. It's not necessary to the dish, but I think it's looks nice and, since the potatoes stick together in stacks when sliced on the mandolin, it's easy for me to leave one stack for the end.