1 medium yellow squash
6 small to medium red potatoes
3 tablespoons olive oil
6 ounces goat cheese
salt and pepper
1/4 cup milk
1/3 cup freshly grated parmesan cheese
Preheat oven to 400 degrees.
Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.
Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) or pie plate and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.