July 24, 2012
Summer Squash & Potato Gratin
This recipe was born to incorporate the pea & parsley pesto, but would be really delicious with any pesto variety. I wanted something rich and rustic (pesto + toasty, bubbly cheese), but still relatively healthy (cue loads of veggies).
The combination of bright summer squash and pesto, right along with hearty potatoes and cheddar, was just the right balance of light and heavy for a summer's night.
Comfort food meets summer flavors for match made in heaven!
Summer Squash & Potato Gratin: serves 2
5 small Yukon Gold potatoes
1 small yellow squash
1 small green squash
1/2 cup pesto
1/2 cup grated sharp white cheddar cheese
Kosher salt and freshly ground pepper
Directions: Preheat the oven to 375 degrees. Using a mandoline (or knife, carefully), very thinly slice the potatoes, yellow and green squash, to about 1/8 inch thick. Coat two small baking dishes with olive oil. Spread a tablespoon of pesto at the bottom of each. Beginning at the outside and working in toward the center of the baking dish, layer the potatoes, then zucchini, then spread a couple tablespoons of pesto and sprinkle with a small amount of cheese. Season with a little salt and pepper on each layer. Repeat evenly until all ingredients are used, finishing with pesto and more cheese on top.
Cover each baking dish with tin foil (oiled lightly with olive oil) and bake, covered 30 minutes, then uncovered for 20 minutes or until the cheese is browned and bubbly.