Potato, Zucchini and Squash Gratin

This potato, zucchini and squash gratin is a simple, fresh side that looks a lot more complicated than it actually is, and it can be paired with all sorts of main dishes.

INGREDIENTS:

• 1 small Yukon gold potato, peeled
• 1 zucchini
• 1 yellow squash
• 2 stems rosemary, leaves removed and roughly chopped
• Cooking spray
• 2 tbsp. olive oil
• Kosher salt
• Pepper
• 1/4 c. grated Manchego cheese

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PREPARATION:

Preheat oven to 400 degrees. Using a mandolin, evenly slice the veggies into 1/4-inch think rounds. I use a mandolin because it is infinitely faster and achieves uniformity, but you can of course go the old-fashioned route and slice with a knife.

Spray a 9 X 13 inch baking dish with cooking spray. Layer the veggies in the dish, like shingles on a roof, alternating the vegetable for each row. Season with salt and pepper, sprinkle the rosemary on top, and drizzle with olive oil. Cover with foil.

Bake for 30 minutes, until the potatoes are soft. Remove the foil and sprinkle the grated Manchego on top. Bake uncovered for another 10 minutes, until the veggies are soft and the cheese is browned and bubbling.

Served here with Bourbon Marinated Rack of Lamb.