6 red potatoes, scrubbed and thinly sliced
4 cloves garlic, sliced, or one onion
1 portabello mushroom cap, sliced
1 zucchini or 2 summer squash, thinly sliced
1 cup peas
1/4 cup shredded cheddar cheese
4 Tb. parmesan
1/4 cup milk or vegetable broth
Preheat the oven to 350 F.
In a pot, boil the potatoes for about 10 minutes or until just tender. Drain and rinse in cold water.
Meanwhile, in a few tablespoons of olive oil saute the garlic or onion with the mushroom and squash until tender.
In an oven-proof baking dish, place about half the potatoes in a layer. Add the squash-mushroom mixture, the cheddar cheese, and 2 tablespoons of parmesan. Season with salt and pepper. Layer the rest of the potatoes on top and sprinkle the remaining parmesan over the top. Carefully pour in the milk or broth.
Bake for about 20-30 minutes until cheese is melted and bubbly and the potatoes are a bit crisp.