Recipe of the Week: Cheesy Potato Squash Casserole

Over the summer we will post recipes featuring fresh ingredients that we are growing on Common Good City Farm. Check back weekly to see what we are harvesting! Recently at the farm we have been harvesting our potatoes! Potatoes are a lot of fun to harvest and can be even more fun to cook with. Check out this recipe that combines potatoes with summer squash and onion to make a delicious, filling casserole with lots of fresh ingredients! Cheesy Potato Squash Casserole By Polly Fairfield, adapted from Ingredients • 2 teaspoons vegetable oil • 2 medium yellow summer squash, thinly sliced • 4 potatoes, thinly sliced • 1 small onion, thinly sliced • ¼ cup shredded Mozzarella • ½ cup shredded sharp Cheddar • ¼ cup sour cream • Salt and freshly ground black pepper • Garden herbs (rosemary or basil would work well!) Directions 1. Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish. 2. Boil the sliced potatoes for 5 minutes or until tender. 3. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and potatoes until soft. Transfer to a bowl and stir in the Mozzarella, Cheddar, and sour cream. Add salt, pepper, and herbs, to taste. 4. Place in the prepared casserole dish and bake for 20 minutes or until the top is golden and bubbly.