I love summer. I love its flavors and its freshness. I love summer veggies.
But I have to admit, I get tired of having the same veggies over and over again. Especially when you are starting your garden and you have planted WAY too many squashes. There are only so many ways to prepare a squash, people.
Eat it raw.
There are times - in the summer, mind you - that I really crave a melty, gooey, winter-type dish. Such as a gratin. Yum. Just thinking about it makes me wanna curl up on the couch with a movie and a bowl of cheesy goodness. And this just happens to be such a recipe! So crank your air conditioner down really low and whip this one up.
Summer Squash and Potato Gratin
This makes one 9” gratin.
I made this in my Le Creuset but any cast iron skillet will work.
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
freshly ground black pepper
3-4 small potatoes, peeled, cut into 1/8-inch-thick rounds
4-5 yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preheat oven to 375°F.
Butter 9-inch-diameter cast iron skillet.
Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, and thyme in medium bowl to blend.
Layer potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Layer squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with a pinch of salt and a grind of pepper. Sprinkle cheese mixture on top. Continue layering with remaining ingredients, finishing with cheese. Press gently to flatten.
Cover pan with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until gratin begin to brown and potatoes are tender, about 25 minutes longer.
(Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut into wedges. Sprinkle wedges with 1/4 cup green onions; serve.