Savory Potato, Summer Squash and Ricotta Gratin
Preheat oven to 400 degrees
- 4 medium potatoes, unpeeled
- 2 medium zucchini, yellow or patty pan squash
- 4 Tablespoon olive oil
- 12 oz. whole milk ricotta, either cow’s or sheep’s milk
- Salt and freshly ground pepper to taste
- ¼ cup milk
- ½ cup (approximately 2 oz. or .125#) each freshly grated Parmigiano- Reggiano and Gruyere.
- 2 Tablespoon chopped fresh herbs, such as basil, thyme, parsley, tarragon or rosemary
- 3 each caramelized red or yellow onion, shallots or leeks.
- Slice onions and sauté in 2 tablespoons of the olive oil until a deep golden color. Slice the potatoes and squash into very thin slices. Place in large bowl and add the sautéed onions or leeks. Toss the sliced vegetables with the olive oil. Lightly oil a casserole (9 x 9” square), including the sides.
Place 1/3 of the vegetable mixture in bottom of the dish. Season liberally with salt and pepper.
Top with half of the ricotta, scattered in large dollops. Scatter half of the Gruyere on top of the ricotta.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper. Add remaining ricotta and Gruyere
- Finish with last 1/3 of the vegetables, topping with Parmigiano. Season again with salt and pepper. Pour milk over the entire dish.
Bake, covered, for 45 minutes, or until vegetables are tender when pierced with a knife. Uncover and bake another 15-20 minutes until the top is golden. Scatter with herbs and serve hot or at room temperature.
Adapted from the American Cheese Society website.