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                                                                  meal or a pretty summer side dish. We carted the whole thing over to Central Park the other night for an impromptu picnic dinner.

                                                                  Ingredients
                                                                  • Yes No 2 medium yellow squash
                                                                  • Yes No 4 to medium small red potato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp thinly sliced basil
                                                                  • Preheat oven to 400°F.
                                                                  • Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.
                                                                  • Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 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. Scatter on the fresh basil, if using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

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