Provencal Summer Squash and Potato Gratin

Name: Provencal Summer Squash and Potato Gratin
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: Cooking spray; 1 medium yellow summer squash (about 8 ounces); 1 medium zucchini (about 8 ounces); 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced; 1/4 small sweet onion, such as Vidalia, thinly sliced; Kosher salt and freshly ground black pepper; 1 sprig fresh rosemary, leaves removed; 1 tablespoon olive oil; 1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

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Prep Time: 20 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 45 minutes

Servings: 6

Cost: $4.26 /serving

Author : Food Network Kitchen

healthy french recipes potato

Provencal Summer Squash and Potato Gratin

Ingredients

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Cooking spray1 medium yellow summer squash (about 8 ounces)1 medium zucchini (about 8 ounces)1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced1/4 small sweet onion, such as Vidalia, thinly slicedKosher salt and freshly ground black pepper1 sprig fresh rosemary, leaves removed1 tablespoon olive oil1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

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Instructions

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Step 1

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Step 2

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Step 3

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.