Potato and Banana Squash Gratin
Ingredients:
2 |
Garlic cloves, minced |
2 Tsp. |
Flat leaf parsley, chopped |
2 Tsp. |
Mint, chopped |
1 tsp. |
Salt |
1/2 tsp. |
Pepper |
1 1/2 lbs. |
Banana squash, peeled, seeded, sliced 1/4" |
1 cup |
Asiago or Parmesan Cheese, grated |
3/4 cup |
Tomato Sauce |
1/2 cup |
Ricotta Cheese |
1 1/2 |
Russet potatoes, peeled, sliced 1/4" |
1 1/2 cups |
Milk |
6 Tsp. |
Panko (Japanese) bread crumbs |
2 Tsp. |
Olive Oil |
Method:
- Preheat the oven to 350 degrees. Generously butter a 2 qt. Pyrex or other oven-proof dish
- In a large bowl, combine the garlic, parsley, mint, salt and pepper. Remove half of the mixture and place it in another large bowl with the squash, asiago, tomato sauce and ricotta. Add the sliced potatoes to the other half of the garlic mixture.
- Spread half of the potatoes into the prepared dish. Cover with the squash mixture and then top with the remaining potatoes. Pour the milk over the potatoes. Mix the bread crumbs with the olive oil and sprinkle over the top of the potatoes.
- Bake the gratin for about 40 minutes. Raise the heat to 400 degrees and bake the gratin until the top is brown and most of the liquid has been absorbed, about 20 minutes. Let the gratin rest 10 to 15 minutes
before serving.
Source: Chef Keith Hammerich, CCSF
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