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Savory Potato, Summer Squash and Ricotta Gratin

Serves 6
Preheat oven to 400 degrees


  • 4 medium potatoes, unpeeled
  • 2 medium zucchini, yellow or patty pan squash
  • 4 Tablespoon olive oil
  • 12 oz. whole milk ricotta, either cow’s or sheep’s milk
  • Salt and freshly ground pepper to taste
  • ¼ cup milk
  • ½ cup (approximately 2 oz. or .125#) each freshly grated Parmigiano- Reggiano and Gruyere.
  • 2 Tablespoon chopped fresh herbs, such as basil, thyme, parsley, tarragon or rosemary
  • 3 each caramelized red or yellow onion, shallots or leeks.


  • Slice onions and sauté in 2 tablespoons of the olive oil until a deep golden color.  Slice the potatoes and squash into very thin slices.  Place in large bowl and add the sautéed onions or leeks.  Toss the sliced vegetables with the olive oil.  Lightly oil a casserole (9 x 9” square), including the sides.
  • Place 1/3 of the vegetable mixture in bottom of the dish.  Season liberally with salt and pepper.

  • Top with half of the ricotta, scattered in large dollops.  Scatter half of the Gruyere on top of the ricotta.

  • Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper.  Add remaining ricotta and Gruyere

  • Finish with last 1/3 of the vegetables, topping with Parmigiano.  Season again with salt and pepper.  Pour milk over the entire dish.
  • Bake, covered, for 45 minutes, or until vegetables are tender when pierced with a knife.  Uncover and bake another 15-20 minutes until the top is golden.  Scatter with herbs and serve hot or at room temperature.

    Adapted from the American Cheese Society website.


Where "Local" Means Sonoma County

To us Local means Sonoma County -- period. Not Marin, not Napa, and definitely not the state of California, as some of our competitors define it.

From the day we opened our doors in 1988, we’ve built our business on the simple premise that the best food and wine in the world are produced here, in Sonoma County. We didn’t feel like we were pioneers at the time, but as people have come to understand and embrace the value of locally grown and made food and the value of shopping locally, we realize we were part of the early days of the movement.

As a Sonoma County business, we’ve built enduring relationships with local growers, makers, and manufacturers, because they make the foods and wines we love. Many of them were getting started when we were. Now they are nationally known, but for us, they are still old friends who often delivered products to our Cotati store in their cars back in the late 1980s.

Along with local products being excellent choices for taste and quality reasons, buying locally also improves our local economy. The dollars you spend at local retailers buying local products support other local businesses and our tax base, too!

Tasting Notes

Matt Rice

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