Your summer entrée needs this potato, yellow squash, and goat cheese gratin as a side dish. Sprinkle with a little fresh basil on top right before serving.
Oh July, why did you scamper off so quickly? I cannot believe July is almost over, and that today marks yet another episode of The Secret Recipe Club. This month I got to dig around Flying on Jess Fuel. I found lots of tempting recipes such as Key West Grilled Chicken Skewers and a Rainier Cherry Pie – that pie excited me because I love Rainier cherries but couldn’t bring myself to buy them in order to bake it as they were ridiculously priced at the time.
Instead, I decided to go for a side dish recipe since I don’t make side dishes very often compared to other things. Of course then she posted a recipe for Zucchini Bread Pancakes after I already made this gratin recipe. Guess I will had to add it to my menu later on!
Potato side dishes are quite fabulous. You can cut them up and cook until they are crispy fries, mash them and enjoy a creamy spoonful, slice them and layer with cheese for a gooey experience, or just eat them by themselves with a little butter. Of course the possibilities don’t end there!
This recipe incorporates some yellow squash along with the potatoes to not only make it a little healthier, but also add great summer flavor. And the goat cheese worked wonders as usual. It was tempting to add double the amount called for in the recipe because I knew it could do no wrong, but resisted. This gratin also went very well with balsamic chicken I had prepared in the crock pot.
Two years ago: Cream Cheese Chicken Enchiladas
- 2 medium yellow squash, thinly sliced
- 4 medium red potatoes, thinly sliced
- 3 Tbsp olive oil
- 4 oz. goat cheese
- Salt and pepper
- 1/4 cup whole milk
- 1/2 Tbsp cornstarch
- 1/3 cup freshly grated Parmesan cheese
- 1 Tbsp thinly sliced basil leaves
- Preheat oven to 400 degrees. Lightly grease a 2-quart casserole dish.
- In a large bowl toss the squash and potatoes with the olive oil.
- Place 1/3 of the squash and potato slices overlaid evenly in the bottom of the dish. Season with salt and pepper. Top with half of the goat cheese, scattered evenly in 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.
- In a small bowl, whisk together the milk and cornstarch. Pour the milk mixture over the entire dish, and sprinkle the Parmesan cheese over top. Bake, covered, for 40 minutes, then uncover and bake 20 more minutes, until top is browned.
- Allow to cool for 5 minutes, sprinkle the basil over top, and serve.
Source: Flying on Jess Fuel