The summer squash n’ scalloped potato casserole is the love child of Robin’s Summer Squash Casserole and the Scalloped Potato recipe from Forks Over Knives by Del Sroufe.
- butter (I used salted)
- whatever kind of milk you have (in this case, coconut/almond)
- approx. 6 (yukon) potatoes that need to get eaten (peeled and sliced thin)
- 2 medium onions (cut into rings)
- peppercorns = freshly ground pepper, cause that’s how we roll
- 3 eggs
- 1 sleeve ritz crackers
- cheese (I went for aged cheddar) (sliced)
- 1-2 summer squash
- cutting board
- sharp knife
- mortar and pestle (had to look that up for spelling; if you don’t have one, a bowl and some determination will do just fine)
- nice, big, clean baking dish
- Don’t heat up your oven too soon, you dummy. Or you’ll be in unnecessary sweltering heat. Eventually you will set it to 350 degrees. That’s step number 7… lucky.
Accessed your recipe and gathered most of your ingredients? Woo-wee. First step is done. Here are the rest:
- Peel those potatoes. Cut out any of the unsavory bits. Think about watching a YouTube video on how to cut potatoes real speedy.
- Cut yer onions. Make ’em into rings. Stick them in a large skillet, turn on the heat to medium or so, and add a tablespoon or two of water to keep them from sticking to the pan. Keep ’em cooking for about 10 minutes, stirring every now and again. Add a dash of water as needed.
- Parboil your potato slices. That is, boil up some water. Add salt to the water. Add potatoes to that boiling water. Keep them in there for about 3 minutes and then drain into a bowl. You’re going to reuse your boiled water for steaming squash!
- Set down a nice, hot layer of parboiled potato slices in your cooking dish.
- Quick! Cut your cheese if it’s not already shredded. Already shredded? Skip to the next step. Cheese not shredded? Too lazy to shred? Slices are fine. I went with cheddar, but you can do whatever kind of cheese you want. You can even substitute a vegan cheese concoction (from Forks Over Knives: blend 1 onion, 1 red pepper, 1 cup nutritional yeast, salt to taste, optional 1 tbs tahini / 3 tbsp cashews).
- Cheese ready to go? Layer it on top of those potatoes.
- Time to crank up the oven. Set it to 350 degrees.
- How’re your onions doing? 10 minutes up? Layer some of those onions on top of the potato layer in your baking dish.
- Add a layer of paprika, salt. Crush peppercorns with mortar and pestle, or whatever. Add that.
- Repeat the layering process: potatoes, cheese, onions, spices.
- Ope. Shoulda cut your squash already. That’s okay. The cutting board was busy. Nice thin slices. Set your collander over the boiling water that you saved from parboiling. Put the squash in there and let them steam until they’re cooked, like, “halfway through”.
- Crush ritz crackers with mortar and pestle. Melt 3-4 tablespoons of butter. Mix that into the cracker topping. Set aside.
- Ok, now we need: 4 tablespoons melted butter, 1 cup milk, 3 eggs. Mix it all together. You can do this in a liquid measuring cup. We’ll call this the magic mixture.
- Are your squash slices done? Layer ’em in the main baking dish. More cheese! Pour over the magic mixture.
- Add the ritz cracker topping in a nice layer.
- Now in the oven she goes! Bake 40-45 minutes. Remove from oven (…I always burn myself here). Serve, let cool somewhat, enjoy.
Estimated total time: 2 hours
Number of people it can probably feed: 8 souls / servings
Hubby review, takeaways:
- Also incorporate third recipe partner, The Joy of Cooking.
- More butter? Something about a rue? Cream?
- Ate all that I gave him.
- Try sprinkling skillet-cooked veggie bacon on top.
- Play some classical music while you cook.