The original recipe was from Bon Appetite in 2001, but I found it on the lovely smittenkitchen.com.
My take: Squash & potato gratin
Squash, sliced thin
Zucchini, sliced thin, *added for color
Yukon gold potatoes, sliced thin
Green onions, sliced
1 cup grated Gruyere
2 tbsp spelt flour, (or regular flour)
Thyme, as much as your heart desires
Preheat the oven to 375. Slice the potatoes, squash and zucchini thinly. In a separate bowl, mix the green onions, cheese, flour, thyme, s&p together. Butter or spray a dish with cooking oil.
Start with a layer of potato, then add a layer of squash. Drizzle a tbsp of olive oil, then sprinkle with the cheese mixture. Repeat with another layer of potato, then squash (if this is your final layer, add the zucchini). Top with a drizzle of olive oil and the cheese mixture. Cover with foil and bake for 30 minutes. Remove the foil, and let it bake for another 15 minutes. Let this cool before eating. Scatter with green onions and serve. We enjoyed this with local sweet corn and a locopop for dessert! It would be delicious with a tomato-cucumber relish on the side too.
*I used a shallow dish, but you could make as many layers as your dish allows. I promise it tastes better than it looks!