Potato, Squash & Goat Cheese Gratin
found in Side Dishes - Potato based Sides
 | Vegetarian |  | Nut Free |
Prep: 15 minutes
Cook: 45 minutes
Difficulty:
Moderate
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It's so simple: yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
Ingredients
- 2 summer squash
- 4 red potatoes
- 3 tbsp olive oil
- 110g goats cheese
- 60ml milk
- 35g parmesan
- 1 tbsp basil
Directions
1
Arrange a rack in the middle of the oven and heat to 205°C / 185°C (fan oven) / 400°F / Gas Mark 6. Lightly grease a baking dish with a drizzle of olive oil.
2
Use a mandolin or chef's knife to slice the potatoes and the squash.
3
Place 1/3 of the squash and potato slices in and even layer in the bottom of the baking dish — no need to layer them squash-potato-squash; just spread them evenly — then season with salt and pepper. Sprinkle with 1/2 of the goat cheese in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the remaining goat cheese. Finish by layering on the remaining vegetables and seasoning with salt and pepper.
4
Pour the milk evenly over the entire dish. Sprinkle with the Parmesan. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil or thyme, if using.
