Melissa’s quietly began in 1984 as a tiny little produce company dedicated to providing customers with the highest quality specialty produce possible. The company has never wavered from their original vision, growing to become the world’s largest specialty produce company – while still never sacrificing quality, service and just delicious fresh food!
FRESH is delighted Melissa’s will be with us this weekend to talk potatoes and answer any questions you might have. In honor of their appearance in Tyler, check out this delicious Summer Squash and Potato Au Gratin, made with local yellow squash and Melissa’s Yukon Gold potatoes. It’s the perfect summer pairing of vegetables, cheese and herbs.
For more recipes and ideas, visit the Melissa’s website at www.melissas.com.
Summer Squash and Potato Au Gratin
4 green onions, thinly sliced
1 cup freshly grated parmesan cheese
2 Tbs all-purpose flour
1 Tbs chopped fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
2 lbs Melissa’s Yukon Gold Potatoes, peeled and cut into thin round slices
3/4 lb yellow summer squash, cut into thin round slices
2 Tbs olive oil
Preheat oven to 375° F. Lightly grease two 8- or 9-inch pie pans. Toss together the green onions, cheese, flour, thyme, salt and pepper in medium bowl. To assemble, layer a thin layer of potatoes in the bottom of each pie pan. Top with thin layer of squash. Drizzle with olive oil. Sprinkle with cheese mixture. Repeat these layers, ending with cheese mixture. The more layers, the better.
Cover pans with foil and bake about 40 minutes, until tender. Remove foil and bake 25 minutes longer. To serve, cut into wedges and serve warm.
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