Squash and Potato Gratin
1 pound red or russet potatoes
3 Tb. olive oil
8 oz. Monterrey Jack cheese (I used less by just sprinkling it over each layer until it seemed enough)
Salt and freshly ground black pepper
1/4 c. milk
1/3 c. freshly grated Parmesan cheese
1 tsp. dried basil
Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
Slice squash and potatoes very, very thin. Place in bowl; toss with olive oil.
Place 1/3 of squash and potato slices into bottom of pan. Spread evenly.
Season with salt and pepper and half of cheese.
Repeat layering with 1/3 of veggies, seasoning with S&P, and sprinkling with cheese.
Finish gratin by layering final veggies on top and seasoning with S&P.
Pour milk over casserole, then top with Parmesan cheese.
Bake for 30 minutes covered, then uncover and finish baking for 15 minutes (or more, until veggies are tender and cheese is golden brown).