I have recently located a source for fresh goat cheese within my community. I was already an admitted goat cheese addict, but now that I can get it fresh, my addiction is at an entirely new level! I also have a local source for fresh, home grown crooked neck yellow squash. Now I have been able to combine these into the most delicious casserole. For me, it is a meal on its own. For the family, I made a roasted chicken to serve along side the casserole. My 13 year old isn't such a fan of goat cheese and didn't care for this... but the adults loved it. I have a tiny bit left over which just may be my dinner tonight... I also made the most delicious Creamy Tomato Soup with Goat Cheese which I will post next. It is absolutely my favorite tomato soup recipe to date. And we all know I make a lot of soup!!
Potato, Squash and Goat Cheese Casserole
Use a mandoline slicer or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl. (A mandoline is really the best choice to get really thin, even slices. It makes a big difference in cooking time.)
Place 1/3 of the squash and potato slices in the bottom of the dish then season with salt and pepper. Top with half 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.
Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.
Adapted from Simple Recipes.
Potato, Squash and Goat Cheese Casserole
- 2 medium yellow squash, about 1/2 pound
- 2 small to medium russet potatoes, about 1 pound
- 3 tablespoons olive oil
- 6 ounces goat cheese
- Salt and freshly ground black pepper
- 1/4 cup milk
- 1/3 cup freshly grated Parmesan cheese
Use a mandoline slicer or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl. (A mandoline is really the best choice to get really thin, even slices. It makes a big difference in cooking time.)
Place 1/3 of the squash and potato slices in the bottom of the dish then season with salt and pepper. Top with half 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.
Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.
Adapted from Simple Recipes.
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