Recipe: Summer Squash and Goat Cheese Gratin

Without the addition of cream, this gratin is lighter and fresher, perfect for the start of summer. So easy to toss together, this dish is a simply perfect vegetarian lunch or supper side dish.


  • 2 medium-sized yellow summer squash
  • 4 small red potatoes
  • 3 Tbsp. oil
  • 4 ounces fresh goat cheese
  • Sea salt and black pepper
  • ¼ cup milk
  • ⅓ cup parmesan
  • 10-12 fresh basil leaves, washed and chopped coarse


  1. Preheat oven to 400°F. Oil a 13x9-inch glass pan with a little olive oil or butter.
  2. Slice the squash and potatoes into very thin slices – no more than ⅛ inch. Place the slices into a medium-sized bowl and toss with the oil.
  3. Pour half the contents of the bowl into the oiled pan, spreading evenly.
  4. Crumble the goat cheese into large chunks; spread half evenly over the squash and potatoes. Salt and pepper this layer, and then spread the rest of the veggies atop the cheese.
  5. Scatter the remaining chunks of cheese evenly over the dish, salt and pepper, and pour the milk over the entire dish. Top with parmesan and cover with foil.
  6. Bake 30 minutes. Uncover and bake 15 minutes more, or until the top begins to turn golden brown.
  7. Scatter with fresh basil before serving.

At A Glance

PREP: 10 minutes
COOK: 1 hour, 15 minutes
TOTAL: 1 hour, 25 minutes
YIELD: Makes 1 gratin.