Potato, Squash and Goat Cheese Gratin

by Erin

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. 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.

Potato, Squash and Goat Cheese Gratin

Two years ago: Cream Cheese Chicken Enchiladas

POTATO, SQUASH AND GOAT CHEESE GRATIN

Serves 6

Ingredients:

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

Directions:

  1. Preheat oven to 400 degrees. Lightly grease a 1-1/2 to 2-quart casserole dish.
  2. In a large bowl toss the squash and potatoes with the olive oil.
  3. 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.
  4. 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.
  5. Allow to cool for 5 minutes then sprinkle the basil over top and serve.

Source: Flying on Jess Fuel


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20 comments

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20 comments

Anita September 19, 2014 - 8:18 am

Hello Erin!
This Potato, Squash and Goat Cheese Gratin looks so yummy. Love squash baked in the oven!

Reply
Colleen, The Smart Cookie Cook August 4, 2013 - 1:59 am

I LOVE the idea of incorporating squash into a potato gratin! Yum!

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Vicki @ WITK July 29, 2013 - 9:20 pm

Love that you see goat cheese. And the zucchini makes it a little healthy! Love it.

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Susan July 29, 2013 - 7:37 pm

This recipe sounds wonderful. I hear you about not increasing the goat cheese; I would certainly be tempted to do so. It sounds like it would be perfect with the balsamic chicken, another dish I would enjoy. Hopefully I will get to make this soon.

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Kelsey @ K&K Test Kitchen July 29, 2013 - 5:54 pm

Oh my goodness this sounds amazing! Great pick for SRC!!

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[email protected] July 29, 2013 - 4:16 pm

Oh gratins, I could just sit down with a spoon. LOVE it!

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Janie E. July 29, 2013 - 3:57 pm

I haven’t had potatoes in forever and this is making me crave hardcore. NOM.
Great pic for SRC – Happy Reveal Day!

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Jennifer | Bake or Break July 29, 2013 - 3:49 pm

We’ve been making a potato-squash-goat cheese gratin all summer with all the squash we’ve gotten from our CSA. In fact, we just made one last night! We add onions, too. So good!

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Mr. & Mrs. P July 29, 2013 - 1:57 pm

What a delicious gratin!!!

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Zainab July 29, 2013 - 1:44 pm

Goat cheese and potatoes is a great match!! This sounds delicious!

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Karen July 29, 2013 - 12:03 pm

FABULOUS SRC pick Erin and such a useful recipe to have to serve with roast chicken and other family meals! Karen

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Melissa July 29, 2013 - 11:27 am

Potatoes, squash, AND goat cheese? Oh I’m in heaven! This dish sounds amazing. Excellent pick this month :)

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SallyBR July 29, 2013 - 10:49 am

Great take on a classic, I like the addition of zucchini and the use of milk instead of a ton of heavy cream – perfect!

Once the weather cools a little, I’ll revisit this type of side dish for sure!

Happy Reveal Day!

Reply
Jess @ Flying on Jess Fuel July 29, 2013 - 10:42 am

Hooray! Great pick… you will definitely have to make the pancakes though— they are amazing!!

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Rebekah @ Making Miracles July 29, 2013 - 9:54 am

Where has the month gone??! This looks like a divine pick – thank you for sharing!

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danielle July 29, 2013 - 9:48 am

I bet the combo of squash and goat cheese is delish! Visiting from Group B – this really looks wonderful!

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kirstin July 29, 2013 - 9:12 am

Hi there! Stopping over to tell you that I had your blog this month and enjoyed browsing your recipes. head over to see what I made…. :)

I had Flying on Jess Fuel last month…how funny! This recipe sounds yummy and your photo is awesome

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Joanne July 29, 2013 - 7:44 am

You really can’t go wrong with potatoes and cheese! This looks stick to your ribs good!

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Katrina @ Warm Vanilla Sugar July 29, 2013 - 6:56 am

Totally loving this recipe! Such a fun meal for any day of the week!

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Tracey July 29, 2013 - 6:19 am

You had me at gratin – I seriously love a good gratin! I don’t know if I’ve ever made one myself though, if you can believe it. This is going on my menu asap!

Reply

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