If you read this blog on the regular, you have probably gathered by now that I like cheese. And if you’re especially perceptive, you know that I like melted cheese. It’s like a hidden message I have buried deep within the posts. Subtlety is my forte.
On the menu:
Summer squash and potato with goat cheese gratin
Serves 3 as a side, 2 as a meal
1 medium sized green squash (or yellow)
1 small red onion, thinly sliced
2 medium sized red potatoes
4 oz. goat cheese
1/4 cup skim milk
1 Tbsp olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper to taste
Slice the potatoes and squash VERY thinly, about an 1/8 of an inch thick or thinner if you can manage. [NOTE: if you have a mandolin, use it. If not, a very sharp chef’s knife will work] Toss the potatoes, squash, and onions with the olive oil. Season with a bit of salt and pepper. Layer 1/3 of the potatoes, squash, and onions in a large baking dish. Season again with a bit of salt and pepper, and crumble goat cheese over the whole layer. Repeat the “Layer, season, crumble” 2 more times until you’ve used up all the potatoes, squash, and onions. Sprinkle the grated parmesan over the top of the dish. Bake for 30 minutes with the dish covered, and another 15 minutes uncovered until the cheese is browned. Serve. Eat. Pat belly. Smile.