May 6, 2013
Potato, Squash and Greens Gratin
Philippe, Tucson CSA
1 lb potatoes
1/2 lb summer squash
1 bunch greens, chopped
4 oz goat cheese, crumbled
1/2 cup milk
1/2 cup Grated Parmesan cheese
Salt and pepper
1/4 cup basil, chopped
Pre-heat oven at 400.
Grease an oven dish with olive oil.
Blanch the chopped greens in boiling water for 1 minute. Drain and set aside.
Slice potatoes and squash very thinly.
Take half the potatoes and half the squash and make a layer at the bottom of the dish. Cover with half the cheese and half the greens. Season with salt and pepper.
Repeat with the other halves of potatoes, squash, cheese, greens, and with some more salt and pepper.
Poor the milk evenly over the dish. Sprinkle with grated Parmesan.