We joined a CSA this year, and the last couple of weeks have resulted in a lot of potatoes and summer squash. This is a great recipe to combine the two. Chris and I loved it.
This is fairly flexible on the amount of ingredients. Use what you have (just adjust the salt, pepper and thyme accordingly).
- 3-4 medium potatoes, very thinly sliced
- 2 small or 1 large summer squash (yellow, pattypan, zucchini, etc.), sliced (about 1/8-1/4 inch thick)
- 1/2-1 cup cheese (feta, goat, parmesean, etc.)
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
Thinly slice the potatoes, and thickly slice the yellow squash. Put together in a bowl and toss with olive oil to coat each piece.
Generously butter a pan and layer the potatoes, squash, onion and feta two-three times. On top of each layer sprinkle a little salt, pepper and thyme. Top the gratin with thyme and cheese.
Bake at 375 for 40 minutes covered. Uncover and bake an additional 20 minutes.