Everything But The Kitchen Sink: Something Extra: Summer Squash Gratin

Squash is something you can normally find in your local grocery store year round. But if you go to your farmers market around this time, you will be happy to find larger, more flavorful, more colorful summer squash. It is in season and that means plentiful harvests and healthy, affordable dishes. Squash is so versatile you can transform it to satisfy any craving you may have; a light veggie soup, crunchy tempura, a fluffy omelet, a sweet and sour stir fry, or a warm, cheesy summer squash gratin, which will be showcased on this post. Layered with fresh tomatoes, zesty rosemary, nutty Fontina and buttery Provolone cheeses, this dish can be enjoyed as a light side dish for 6 or a flavorful main course for 4. Happy cooking!

Start by coating a 9" x 6" baking dish with olive oil and set aside. You can also use a 9" round pie dish if you'd like. In a 350 degree Fahrenheit oven, cook 3 small red or purple potatoes until soft, but not cooked ll the way, about 10 minutes. Slice 2-3 yellow summer squash into 1/4" thick rounds. If you have small squash, you may need 4 or 5.

Slice 4 medium tomatoes into the same thickness rounds.

When the potatoes are out of the oven and cooled for a few minutes, peel off the skin, and slice into
rounds the same thickness as the squash and tomatoes.

Aren't these beautiful? You can use any potato or yam you have on hand...

Slice about 3/4-1 cup of Fontina cheese, grate about 2 cups of Provolone, and chop 2 tablespoons rosemary.

Once everything is prepped, start layering the ingredients, starting with the potato, then the summer squash, then tomato, each type of cheese, a drizzle of olive oil, a sprinkle of rosemary, and finishing each layer with a sprinkle of kosher salt and pepper.