This is a great vegetarian dinner casserole that I have made a couple of times, which is really just a variant of scalloped potatoes. It ís a great way to use abundant Stearns veggies. Please excuse the lack of exact measurements, but you really donít need them—this is a very versatile recipe and the quantities can vary.
Preheat your oven to 375 degrees.
Fresh red new potatoes (or any variety) washed and sliced thin, about 1/8 inch
Summer squash (I like to mix the varieties) sliced about 1/4-1/2 inch
Layer into a baking dish:
Your potato slices
Your squash slices
Salt and fresh ground pepper
Repeat this layering until all of your vegetables are used (or dish is full…)
Your favorite grated melting cheese, about 1/2 cup (Gouda, jack, provolone or mozzarella are all good)
A layer of fresh bread crumbs (if you donít have fresh crumbs, Panko bread crumbs are a great alternative but regular bread crumbs will work too)
Grated Parmesan cheese
Salt and pepper
Milk (I have used skim). Pour the milk into the side of the casserole dish until it reaches about half way up the side.
Bake at 375 degrees until it is done, about 30 minutes. It should be browned on top. Sprinkle with fresh chopped herbs before serving.
You can serve this hot or just warm, as you like!