2 medium organic yellow squash
4 small to medium organic red or white potatoes
3 tablespoons olive oil
4 ounces goat cheese (or alternative cheese)
salt and pepper to taste
¼ cup organic whole milk, or cream (or non-dairy equivalent: coconut creamer is really good for this!)
1/3 cup freshly grated parmesan cheese (or alternative cheese)
Preheat oven to 400°F. Use a mandoline or chef’s knife to slice the squash and potatoes into 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 (8 – 9″ in size) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the dish and 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 ½ 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.
Optionally – add a shallot and some bacon slices to give this dish a rich, smoky flavour. Thinly slice the shallot and chop the bacon into chunks and scatter on when you add the goat cheese.