Potato, Squash, and Goat Cheese Gratin

We continue to enjoy the fresh vegetables from our Farmer's Market. This week we got some beautiful yellow squash. This dish may seem a little fancier because of the goat cheese but it was super simple to make and very tasty!

Potato, Squash, and Goat Cheese Gratin

2 medium yellow squash

4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less.

Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—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.