Grateful for Gratin

I can't lie - summer squash hasn't been one of my favorite ingredients in the box so far (the boyfriend feels the same way). I don't like to cook with a lot of salt, and summer squash on its own can be mushy and bland. But this recipe for a potato and summer squash gratin was the best dish using summer squash I've had to date. The baked, gooey goat cheese coats everything and then the parmesan on top gets browned for some much-needed texture.

And after a long, long day at work, it's nice to just throw everything in the pan and let the oven do its magic. Used this recipe, with some tweaks.

Total time to cook: 1 hour

2 medium summer squash
5 small red potatoes
6 ounces goat cheese
1/4 cup milk (we used 2%)
1/3 cup grated parmesan cheese
4 tbsp olive oil (plus a little more to drizzle)
Salt and pepper

- Preheat the oven to 400 degrees.
- Very thinly slice the squash and potatoes. I really want a mandolin, this was kind of a pain in the butt to do with a knife and they ended up a little uneven.
- In a bowl, toss the veggies with the olive oil.
- In an 11x7 pan, drizzle some olive on the bottom and brush it around.
- Put one-third of the veggies on the bottom of the pan, season with a little salt and pepper.
- Top it with about half of the goat cheese, crumbled in large chunks all around.
- Add another layer of one-third of the veggies and season again.
- Add the rest of the goat cheese, again in large chunks.
- Top with the remaining veggies.
- Sprinkle the parmesan on top.
- Cover with tin foil and bake for 30 minutes.
- Uncover and bake for another 15 minutes until it's browned and a little crispy on top.
- Serve hot.

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