Method
The following recipe is a great way to use your potatoes and it is very easy to make and satisfying to eat. You can lay the vegetables in your baking dish in a pretty pattern, or not — as you wish!
- 1
Preheat the oven to 400º. Lightly grease a 1.5- or 2-quart baking dish with olive oil.
- 2
Sauté the onion in a skillet and set aside. Slice the squash and potatoes into very thin slices (use a mandolin if you have one). Place the sliced vegetables in a large bowl and toss them with the olive oil. Add the cooked onion.
- 3
Spread 1/3 of the squash and potatoes in the bottom of the baking dish, then season with salt, pepper and half of the cheese (the non-Parmesan). Repeat with another 1/3 of the vegetables, the seasoning and cheese. Finish with the last layer of vegetables, plus a sprinkle of salt and pepper. Pour the milk evenly over the entire dish and finish with the Parmesan cheese.
- 4
Cover tightly with aluminum foil and bake for 30 - 45 minutes. If your vegetables are sliced a little thicker, just cook for a little bit longer. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil before serving.
From the farm's kitchen
View the original recipe