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November 20, 2012

This recipe has been hanging around in my kitchen for a couple of weeks.  It would get buried in a pile of newly found recipes but it always stuck in my head that I needed to make it.  The simplicity of it is what kept me coming back to look at it again.  I’m glad I kept digging it out because it’s a keeper.  This will work in the summer or the winter, for guests or for a Monday night.

They say it serves 6 and I guess as a side dish it would.  We gobbled it down as our meal so if you’re like us, it serves 2.

Potato, Squash and Goat Cheese Gratin
Barely adapted from theKitchn

1 to 2 medium yellow squash, about 1/2 pound
4 to 5 small to medium red potatoes, about 1 pound
3 tbsp olive oil
4 ounces goat cheese
1/4 cup milk – whatever you’ve got.  I used 2%
1/3 cup grated Parmesan cheese

Preheat oven to 400F.  Lightly grease an 11 x 7 inch oven proof dish.

Using a mandoline, Cuisinart or knife, slice the squash and potatoes into very thin slices, about 1/8 inch or less.  In a large bowl, toss the vegetables with the olive oil.

Place 1/3 of the squash and potato slices in the bottom of the dish.  Top with 1/2 of the goat cheese, scattered evenly in small/medium chunks.  Repeat with another 1/3 vegetables and the remaining goat cheese.  Top with the final layer of vegetables.

Pour milk over the entire dish then top with the Parmesan cheese.  Cover with foil and bake 30 minutes.  Remove the foil and bake for an additional 15-20 minutes until the Parmesan cheese is golden brown.

Let rest for 5 minutes after removing from the oven so the gratin can firm up.

2 Comments leave one →
  1. Krista permalink
    November 20, 2012 9:00 pm

    This sounds delicious! Especially with the goat cheese rather than regular cheese, what is yellow squash? Like zuchini? Or spaghetti squash?

    • November 21, 2012 8:20 am

      We called it Crookneck Squash growing up, but it seems to just be called yellow squash now.  There’s a picture attached.   Happy Thanksgiving!     

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