Potato, Squash, & Goat Cheese Gratin

judy wellington


vegetarian and gluten free


☆☆☆☆☆ 0 votes

10 Min
45 Min


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  • 2
    medium yellow squash, about 1/2 pound
  • 4
    small to medium red potatoes, about 1 pound
  • 3 Tbsp
    olive oil
  • 4 oz
    soft goat cheese
  • ·
    salt and freshly ground pepper
  • 1/4 c
    whole milk
  • 1/3 c
    freshly grated parmesan cheese
  • 1 Tbsp
    thinly sliced basil or thyme leaves

How to Make Potato, Squash, & Goat Cheese Gratin


  1. Preheat oven to 400 degrees. Lightly grease a 1 1/2 to 2 quart casserole dish with a drizzle of olive oil.
  2. Use a mandolin or chef's knife to slice the potatoes into very, very thin slices, 1/8 inch or less. Toss the sliced vegetables with the 3 T. of olive oil in a large bowl.
  3. 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. Season with salt and pepper. Top with 1/2 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.
  4. Pour the milk over the entire dish and then top with parmesan cheese. Bake covered for 30 minutes and then uncover and bake 15 minutes or until the top browns. Scatter on the fresh basil or thyme.

Printable Recipe Card

About Potato, Squash, & Goat Cheese Gratin

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian, Gluten-Free

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