Potato, Squash, & Goat Cheese Gratin is so comforting – it’s that well-worn pair of Levi’s in your closet, or in your pantry as the case may be – just potatoes, squash and cheese. Nothing fancy. But so good, better than good – NOT your daughter’s jeans!
The sweetness of the summer squash and the tang of the goat cheese in this dish are sublime. You may be tempted to skip the Basil Pesto, but please don’t. The pesto really does add an additional layer of comfort to this dish – silky texture, summery fragrance, and a pop of color.
Potato, Squash & Goat Cheese Gratin
Equipment
- 2 quart baking dish
Ingredients
- 3 yellow summer squash
- 1 large Russet potato
- 3 T olive oil (plus more for the baking dish)
- 4 ounces goat cheese
- salt and pepper
- ¼ cup 2% milk
- ⅓ cup grated Parmesan
- basil pesto (for drizzling)
Instructions
- Preheat the oven and prep the baking dish – Preheat the oven to 400℉, and spray the inside of your baking dish with olive oil.
- Prep the veg – Destem the squash and cut it into cubes. Trim any eyes or other blemishes on the potato. Cut it into quarters lengthwise, then thinly slice each quarter across. Toss the squash and potatoes to combine.
- Build the gratin – Layer the veg and the goat cheese, beginning and ending with the vegetables, salting and peppering each layer. Pour the milk over the layers, and sprinkle the gratin with Parmesan.
- Bake – Bake, covered, for 40 minutes. Uncover, and bake another 20 minutes more, or until the veg is very soft.
- Finish and serve – Drizzle with basil pesto, and serve.
Comfort food is just what we all need right now, right? Modern living can be difficult. Whether you’ve been over-indulging in restaurant fare, or whether you’ve been toiling away at a thankless job, or whether you just made the mistake of watching the news, you could use some comfort, right? I know I’m right.
So, pull on your favorite pair of jeans and a cozy sweater, step into your house slippers, and make Potato, Squash, & Goat Cheese Gratin. You’ll be glad you did.
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