Jun 24, 2010

{potato, squash and goat cheese gratin}

As more items are becoming available at our local farmers market, I'm having to stretch my imagination further to figure out what to make with it all. Its not that there are no recipes out there, on the contrary, there are too many and I can't choose. The other issue I've been having is in trying to stretch our meat supply since it tends to be the more expensive portion of our weekly food budget. I've been able to successfully make a couple vegetarian dishes a week that John approves of and fills us up adequately. However, since we are not vegetarians and I've never done much vegetarian cooking, I'm having a difficult time knowing where to look and knowing if the dish will be filling enough. Thankfully, the other day as I was surfing around on The Kitchen, I found this delicious looking vegetarian dish using ingredients I had picked up from the market. I decided to add some onions into the mix and only used about one third of the cheese it called for since I was saving the rest for the summer pizza. Served with a salad, the meal ended up being quite filling and we were able to get 3 servings out of it. It would work great as a side dish as well, but we were both pleased with it as the main course. I would add all of the cheese it calls for though as it will only make it taste better.

Recipe and pics after the jump

potato, squash, and goat cheese gratin

recipe source: the Kitchen
serves: 6 as a side, 3 - 4 as main dish


2 medium yellow squash
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
1/4 cup soy milk
1/3 cup freshly grated parmesan cheese (we didn't have this)
1 tablespoon thinly sliced basil, for garnish


Preheat oven to 400 degrees.

Use a mandoline or chef's knife, slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large 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.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil and enjoy.

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