Provencal Summer Squash & Potato Gratin

By sdubbs

Delicious and super-easy to make . A great way to showcase your summer bounty of veggies. It's become a staple for me!

Ingredients

• Cooking spray
• 1 medium yellow summer squash (about 8-ounces)
• 1 medium zucchini (about 8-ounces)
• 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
• 1/4 small sweet onion, such as Vidalia, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 sprig fresh rosemary, leaves removed
• 1 tablespoon olive oil
• 1/4 cup (1 1/2-ounces) Manchego cheese, freshly grated

Details

Servings 6
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 375°F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.