Summer Squash & Corn Casserole

I mentioned earlier that J. surprised me by saying he's never liked squash. This casserole is something I tried to make the squash seem less, well, squash-y. It must have worked because he liked it. It's also toddler approved.

The squash, potatoes and corn are all from our CSA box. The goat cheese is from a local farm. I used a knife (newly sharpened by J.) to slice the squash and potatoes as thin as I could, around 1/8-inch. A mandoline would probably be easier and faster but I don't have one. Bacon might be good in this, but it might be over-kill.

Summer Squash and Corn Casserole
2 medium yellow squash, sliced very thin
2 smallish waxy potatoes, sliced very thin
2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ears corn, kernels sliced off
3 ounces goat cheese

Preheat the oven to 400F. Grease a 2 quart casserole dish.
Combine the squash, potatoes, oil, salt and pepper.
In the casserole dish, layer a third of the squash mixture, followed by half of the corn and cheese. Repeat layers and finish with the remaining squash mixture. Bake, covered, for 45 minutes. Let stand for 10 minutes before serving.