The word gratin comes from the French “grater” meaning “to scratch.”
Gratin was originally used to describe the crust left behind in a pan after baking — which was scraped off and eaten by the chef. Now, the term is used to describe anything baked in a dish with a brown crust on top.
This recipe uses locally sourced ingredients: sun-ripened squash, organic potatoes, and freshly made goat cheese. All you need is a mandolin and you are ready to master this vegetarian-friendly dish. Enjoy!
- 2 medium yellow squash, about 1/2 pound
- 4 small to medium red potatoes, about 1 pound
- 3 tablespoons olive oil
- 4 ounces goat cheese
- Salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 tablespoon thinly sliced basil or thyme leaves
- Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
- Use a mandolin or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
- Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — 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. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter basil or thyme leaves on top.