Do you still have summer squash / zucchini lurking in the garden?
Mine went dormant about a week ago. There were at least 5 days when I didn’t pick a single squash.
Things are back to normal for the squashes now but this morning I only picked 5 tomatoes and there are very few starting to color. Their fall hiatus is about to start. It usually lasts about 2 weeks.
It’s at times like these when I am tempted just to pull everything up and be done for the season. But there are still a few things I want to make….. recipes that require weather cool enough to turn the oven on. So I will leave it be and tend it for another few weeks.
I made this last week, before the squash strike.
Click here to Pin Potato Squash GratinPrint
Potato Squash Gratin
This is a ‘mix & dump’ gratin rather than a carefully layered dish. Easy!
You could add ham or cut up chicken breasts for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Potatoes
- 2 medium potatoes, (12oz, 350gr) sliced 1/8 inch thick.
- 1 medium yellow squash, (12oz, 350gr) sliced 1/8 inch thick
- 1 medium onion, quartered, then thinly sliced
- 3 tbs parsley, chopped
- 1/3 cup flour
- 1/4 tsp salt
- 2/3 cup (5oz, 150ml) milk
- 1 tbs Dijon mustard
- 3/4 cup (3oz, 90gr) shredded cheese
- Put the potatoes, squash, onions, and parsley into a large bowl.
- Sprinkle with salt, flour and toss to coat as evenly as possible.
- Put the whole lot into a large glass baking dish.
- Whisk the milk and mustard together and pour carefully over the top.
- Sprinkle with the cheese.
- Cover and bake at 400F (200C) for an 40 minutes.
- Uncover and bake for 15 minutes longer, to brown the cheese.
Use any summer squash / zucchini you have on hand.
Keywords: potato gratin, summer squash
It’s nice to be back to riding a real bike every week again.
Mon mari is still being ‘assisted’ with his electric bike and I’m getting back in shape on my regular one.
I ride my stationary bike every day and have for years, but one can get rather complacent about that. Being on a real bike, riding on real trails with hills and wind and bridges is not only a lot more invigorating but a lot harder. It’s easy to slack off when one is not actually going anywhere.
When a picnic is the reward for a good ride it’s a lot easier to pedal fast for that last 30 minutes.
We usually ride for 2 – 2 1/2 hours. There are a few nice spots along the canal to enjoy a picnic.
We try to park near a spot so we can get the bikes loaded back up when we’re done, before we relax with lunch.
I must confess….. We do an American picnic – with paper plates and soft drinks.
A proper French picnic would have a tablecloth, proper plates & cutlery, and, of course, wine.
I can’t be bothered.