*yawn*
*stretch*
Good morning 
I woke up today especially groggy eyed and hungry. I needed something to eat that would stick to my ribs and satisfy that bottomless pit of a stomach I have.
I previously purchased local goat cheese and put this recipe together with leftover scraps of potatoes and a lone squash that had sat in my crisper for a week. It was relatively easy to make overall except I could not find my mandoline for the life of me. Instead, I patiently sliced each vegetable to a uniform size and imagined where my mandoline could be. Maybe it decided to take a vacation. Or maybe one of those darned gnomes grabbed it (they are always taking things from my kitchen or laundry basket). Maybe I lost it during the move. We may never know.
There isn’t a ton of cheese or cream in this so the fresh vegetables are the star. This kept for days and worked great for brunch or as a side dish too. It wasn’t too heavy but it did fill me up enough to make it to lunch. Enjoy!
Ingredients
- 2 medium yellow squash
- 4 small to medium red potatoes
- 3 tablespoons olive oil
- 4 ounces goat cheese
- salt and pepper
- 1/4 cup whole milk
- 1/3 cup shredded mozzarella cheese
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon thinly sliced basil, optional
Directions
- Preheat oven to 400°F.
- Use a mandoline 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 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 mozzarella and parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
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Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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