Tuesday, June 10, 2014 Yellow Squash And Sliced Red Potatoes

So simple and southern to bring to your country table this summer.

medium yellow squash 1/2 pound clean free from dirt leaving skin on

medium red potatoes 1 pound clean free from dirt leaving skin on

1 yellow medium onion slices

6 tablespoons olive oil

6 ounces goat cheese

Salt and black pepper to taste

1/2 cup whole milk

1/4 cup grated Parmesan cheese

thinly sliced basil or thyme leaves added after baking

Preheat oven to 400°F. Lightly grease casserole dish with a drizzle of olive oil.

slice the onion, squash and potatoes into very thin slices. toss the sliced vegetables olive oil in a bowl.

layer half squash,potatoes,squash just spread evenly  then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat onion , squash potatoes seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 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.