Yellow Squash and Potato Gratin

Ingredients

• 1 yellow squash, peeled, sliced thin
• 2-3 Russet potatoes, peeled, sliced thin
• 1/8 tsp salt
• ½ tsp black pepper
• ¼ tsp oregano
• 1 Tbsp of slivered almonds (optional)
• 1/8 cup green/poblano peppers, thinly sliced
• ¼ cup crumbled feta cheese
• FOR THE BECHAMEL:
  • 2 Tbsps olive oil
  • 2 Tbsps all purpose flour
  • 1 ¼ cup soy milk
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • ¼ pepper, freshly ground

Directions

1. To make the béchamel, add oil and all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
2. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper. Stir in some feta till it melts.
3. Layer the potatoes, overlapping at the bottom of a baking dish followed by a layer of squash. Sprinkle with salt, pepper and oregano. Continue layering one more time, topping with a layer of potatoes.
4. Pour the béchamel over the potato and squash layers.
5. Bake covered at 375F for 30 minutes. Bake uncovered at 350F for 20 minutes until squash and potatoes pierce easily with a knife. Top with slivered almonds (optional) and thin slices of green pepper or poblano. Broil for 5-7 to brown.