Potato Squash Gratin; bike picnic

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.

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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.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings 1x
  • Category: Potatoes

Ingredients

Scale
  • 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

Instructions

  • 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. 
  • Serve.

Notes

Use any summer squash / zucchini you have on hand.

Keywords: potato gratin, summer squash

Potato and Yellow Squash Gratin

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.

2 thoughts on “Potato Squash Gratin; bike picnic”

  1. After two hours on a bicycle, I’d be too tired too! But an American picnic sounds like a lovely thing. Hubs refuses to eat with the bugs 😉

    I think I’m going to pull the cukes and dill today. I’ve gotten two peppers off three plants and while I have lots of tomatoes on the plants now, they’re not turning.

    Not a good garden year :/

    • I always feel justified in having a big picnic lunch after all the work. So I make things I wouldn’t normally eat – like ham salad wraps which I love but normally is a bigger lunch than I should eat. My whole garden is dying early this year – It usually stays somewhat productive and a bit green until October. But we’ve only had rain twice since the middle of June. I water but it’s not the same.

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