Potato, Squash, & Goat Cheese Gratin

This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.

There’s not a ton of cheese and no cream (just a splash of milk to keep it tender), so the fresh taste of the vegetables is front and center. We sprinkled our gratin with basil at the end for a little color. It was a near-perfect dinner (and great leftover, FYI).

squash potato goat cheese gratin

serves 6


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Potato and Red-Pepper Frittata

This dish is based on tortilla Espanola. In Spain, it is traditionally accompanied by garlic mayonnaise but it is also delicious served on its own. You can use leftover boiled or baked potatoes in place of the raw ones. Simply slice them, and add to the onion mixture at the end of step 2. It’s okay if the potatoes do not cook evenly. Some will be browned; some will only be translucent.potato and red pepper frittata

Prep: 20 MINS, Total Time: 40 Mins, Servings: 4


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Roasted Chicken Legs with Potatoes and Kale

For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. This simple dish will quickly become one of your go-to recipes! So easy but so much flavor.



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