Potato and Summer Squash Gratin

My Potato and Summer Squash Gratin gets a make over and it's even better than the first version.

I decided to re-make this Potato and Summer Squash Gratin. I liked the original a lot and so did my husband but I wanted to cut out some of the water content and figured why not try the same method for this as I did for the Steakhouse Potato Gratin which was a smashing success and has become one of the most popular recipes on the blog.
Summer Squash has a ton of water so this new method did not work as planned in reducing most of the liquid, but it did reduce some of the water. However the flavor is just amazing. Truly delicious and I could not shovel it in fast enough.

The most expensive element of the dish is the heavy cream, but it is worth it! Fresh herbs from the garden as well as the squash from our garden was used in the dish. I used cheddar cheese in this dish and I think other cheeses that melt well would also work; Asiago for example.

• 2 medium yellow squash (or use zucchini)
• 2 large russet potatoes
• 1 1/2 cups heavy cream
• 1/2 cup diced onion
• 1 - 1 1/4 cups cheese - shredded (your choice - I used cheddar)
• 2 tbsp. fresh parsley - minced
• 1/2 tsp. fresh thyme leaves
• salt and freshly ground black pepper to taste
• cooking spray

1. Wash the potatoes well, but leave the skin on. Slice the potatoes and squash really thin. I used the thin blade of my food processor to do this.
2. Add the cream to a large sauce pot seasoned with salt and lots of freshly ground black pepper.
3. Slice the squash thin as well and place in the pot with the cream. Simmer over medium low heat, stirring occasionally and turn heat down to low when it begins to bubble. Simmer for about 10 minutes.
4. Spray the bottom of your 11 x 7 baking dish with cooking spray.
5. When you are ready to assemble the dish,use a slotted spoon and remove the potatoes and squash to the gratin along with the diced onion. Mix well.
6. To the pot of cream add in the cheese and over low heat keep mixing until melted. Add in the fresh herbs and mix well. Keep on medium low heat and keep on stirring for 5-7 minutes to reduce the cream and let some of the water evaporate.
7. Pour over the potatoes and squash.
8. Baked in a preheated 350° oven lightly covered with tin foil.
9. Bake for approximately 60 minutes uncovered.

Prep time is about 20 minutes.

The fresh herbs I added to this dish elevates the overall flavor. The thyme and parsley compliments the squash and potatoes and this is just creamy, dreamy good.