Summer Potato Gratin with Early Girl Tomatoes and Summer Squash

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Ingredients

• 1 lb. of gold potatoes

• 1 lb. of Early Girl Tomatoes 

• 1 lb. of Summer Squash

• 2 tablespoons of olive oil

• 1-2 cloves of garlic 

• ¼ cup of cheese of choice 

• Salt & Pepper

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Instructions

1. Preheat the oven to 375 degrees and coat a shallow baking dish with 1 tablespoon of olive oil. 

2. Finely dice garlic and add to the oil. 

3. Using a sharp knife or a mandolin finely slice potatoes, tomatoes, and summer squash into rounds. 

4. Layer each round slice in a spiral pattern in the baking dish alternating between tomatoes, potatoes, and squash. 

5. Coat with additional olive oil and top with shredded cheese, salt, and pepper. 

6. Cover with tin foil and bake until potatoes are soft (around 35 minutes) 

7. Remove tin foil (optionally top with extra cheese) and place in the oven on broil for 2-5 minutes or until the top is slightly crispy. 

8. Slice, Serve, and Enjoy!