Potato and Summer Squash Gratin

This yummy side dish goes together in a snap!

1 medium summer squash 2 red potatoes 1 Tbsp. olive oil 2 oz. feta cheese Salt and pepper 2 Tbsp. milk 4 Tbsp. grated Parmesan cheese 2-3 Tbsp. basil leaves, chiffonade cut, as garnish

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. 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 10-15 more minutes, until the top browns. Scatter on fresh basil garnish.

Recipe created or adapted by Liz Talley, Urban Graze

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