Potato, Squash, Blue Cheese Melt

A messy, gooey side dish for blue cheese lovers.

2 medium potatoes

2 medium summer squash

1/4 –1/3 c. crumbled blue cheese, depending on how cheesy you like it

Kosher salt

1-2 Tbsp. olive oil (start with 1 Tbsp., add more if skillet gets dry)

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.

Fry them single layer, in a skillet in olive oil (do in a couple of batches if needed), until they are nice and crispy on both sides. Sprinkle with salt and set on paper towels to absorb excess oil.

Place them out on a baking sheet lined with foil, sprinkle on the blue cheese, and bake in a preheated 375 oven for about 3-5 minutes, or until cheese melts.

Recipe created or adapted by Liz Talley, Urban Graze

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