crowd pleaser: potato and squash gratin

This gratin was a real crowd pleaser. Chris found the recipe for potato, squash and goat cheese gratin from kitchn. I modified it only a tad- here goes!

Potato and Squash Gratin
6-8 red potatoes, depending on how big they are, to get a 50/50 ratio to squash
2 yellow squash
4 ounces goat cheese
1/4- 1/2 cup whole milk
salt and pepper
olive oil
parmesan cheese or breadcrumbs for top

1. wash and dry the potatoes and squash. slice them using a mandoline. aim for 50/50 ratio.
2. put mixture in large mixing bowl, and toss around with olive oil, and salt and pepper to taste
3. layer this mixture on the bottom of the casserole or baking pan you hope you use. aim for a thin layer about two slices thick. put dots of goat cheese throughout. repeat and end with a layer of the squash and potato.
4. this can be made up to a night in advance, so when you are ready to bake preheat the oven to 400 degree. pour up to 1/2 cup of whole milk over the top, depending how deep your dish is: you should have enough milk to almost cover the layers. sprinkle the breadcrumbs or cheese (or a mixture of the two) on top in a thin but substantial layer. cover with foil and bake for 30 minutes. remove foil and bake till top is crusty and brown!
5. let cool for a bit then serve. SUCH A GOOD LEFTOVER

enjoy this. I even used goat cheese, and for those of you who don't know I hardly EVER eat cheese fancier than mozzarella!

Chris serving up the gratin!