• Liz Talley - Urban Graze

Potato and Summer Squash Gratin


This is a delicious gratin. Great with grilled chicken, pork chops, or a slice of ham.

1 medium summer squash/zucchini 2 red potatoes 1 Tbsp. olive oil + 2 oz. crumbled feta or goat cheese Salt and pepper 2 Tbsp. milk 4 Tbsp. grated Parmesan cheese 1 Tbsp. basil leaves, chiffonade cut, as garnish (or you can use dill)

Preheat oven to 400°F. Lightly grease a small baking dish with a drizzle of olive oil, or spray.

Slice the squash and potatoes into very thin slices (1/8” or less) using a mandoline or large knife. Place between paper towels and pat to absorb excess moisture. Toss with olive oil.

Place 1/3 of the vegetable slices evenly in the bottom of the dish, and season with salt and pepper. Sprinkle with 2 Tbsp. feta or goat cheese. Repeat. Finish by layering on the last 1/3 of the vegetables. Drizzle with milk and top with the parmesan cheese. Bake, covered, for 20-30 minutes, then uncover; bake about 10 more minutes, until the top browns. Scatter on fresh basil garnish.

Recipe created or adapted by Liz Talley, Urban Graze

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