This dish is creamy and cheesy perfection!
Start by fine chopping 1 small onion and cooking it over medium heat in 1 tablespoon of olive oil until caramelized.
Grab two small potatoes. You can use either Yukon gold or good old russet like I did.
Also round-up 2 yellow squash.
Next get out your mandolin slicer. If you don’t have a mandolin, you can thin slice with a knife, but it won’t be the perfect thin slices a mandolin gives you.
Mandolins are very inexpensive, and once you have one you’ll wonder how you ever lived without it. I found this one at Ross for $7.99, and it has several grater attachments that I use all the time.
Slice the squash…
and both potatoes.
Grate about 1 cup of Fontina cheese and 1 cup of parmesan cheese.
Butter your dish, and arrange one layer of squash on the bottom.
Next layer about 1/4 cup of the parmesan cheese and 1/4 cup of the fontina cheese.
Add a layer of potato and sprinkle the caramelized onion on top of the potato.
Once again layer 1/4 cup of each of the cheeses on top.
Add another layer of squash followed by a good size pinch of salt,
Add 1/4 cup of each of the cheeses, followed by another layer of potato and the remaining cheese.
Pour 1 cup of cream and 1/2 cup whole milk on top.
You want the cream to come up the sides of the last layer of potato, but not submerge it.
You may need more or less cream depending on your dish size and shape.
Run it into a pre-heated oven at 400′ for 45 minutes until the potatoes are tender and a knife moves through the layers easily.
the wanna be country girl – Caroline