Lovely, cheesy, baked vegetables; enough said!
Preheat oven to 325 degrees
1 Clove Garlic
1 tablespoon Olive Oil
2-3 Yukon Gold potatoes
2 Summer Squash
1 cup shredded Gruyere Cheese
1 tablespoon Fresh Thyme
Salt and Pepper
Slice the onion and garlic, and, saute over medium heat, in the olive oil, for about 10 minutes.
Place the onions in the bottom of a baking dish.
Wash then slice all the vegetables to about 1/4 inch thick. Arrange the vegetable slices alternately in a fan or pin wheel shape over the onions, sprinkling each layer with salt and pepper.
Cover with aluminum foil and bake in the oven for 40 minutes.
Uncover the vegetables and sprinkle the top with the shredded cheese and thyme. Put it back in the oven for 20-30 minutes or until the potatoes have cooked through and the cheese is brown and bubbly.
The great thing about this dish is you can make as much or as little as you want, which makes it great as a side for a crowd or for just a few.