1 large russet potato
½ medium/large summer squash, or 1 to 2 small yellow summer squashes (peel if skins are very firm)
1 C aged Cheddar cheese, shredded and divided
1½ Tbsp butter
¼ tsp red pepper flakes
½ tsp dried parsley
1 garlic clove, chopped or shredded on a microplane
¼ tsp thyme
About ¼ tsp of salt
Using a mandoline, thinly slice the potatoes and squash. Quickly melt butter in saucepan, add garlic, salt and spices. Let simmer for about 1 minute or until fragrant.
Combine the thinly sliced squash, potato, ¾ cup shredded cheese, and seasoned butter mixture to a large bowl. Mix until combined. Place in a baking dish and bake at 400 degrees for about 40 to 45 minutes, depending on how thinly the potato was sliced.
Top with the last ¼ cup of cheese and finish in oven for about 2 to 3 minutes or until cheese has melted. Recipe courtesy of butternutrition.com.