Potato, Squash and Goat Cheese Gratin

2 yellow squash or zucchini
2 red or white potatoes (Yukon Golds work well)
1 tablespoon olive oil
2 oz goat cheese
1/4 cup milk
Several sprigs of fresh thyme
Salt and pepper
1/4 cup Parmesan cheese

1.  Preheat oven to 400 degrees.
2.  Slice squash and potatoes on a mandoline using the 1/8 inch size.  Toss with olive oil.
3.  Grease a 8x8 inch baking dish with olive oil.  Place squash and potatoes in one layer, alternating vegetables.  Sprinkle with fresh thyme leaves, salt and pepper.  Dot 1.5 oz goat cheese over layer.
4.  Repeat with another layer of vegetables, thyme, S&P and goat cheese.
5.  Repeat with another layer of vegetables, S&P, and thyme but not goat cheese.
6.  Pour the milk over top the 3 layers and sprinkle with Parmesan cheese.
7.  Cover with foil and bake for 20 minutes.  Remove foil and bake for an additional 15 minute or until cheese is browned.


** Can be assembled ahead of time, just reserve the milk pouring until just before baking.  Also can be made without the potatoes, just double the squash and/or zucchini.