Zucchini and Potato Gratin

1/2 lb waxy potatoes such as Keuka Gold, sliced transparently thin

3/4 lb Yellow Crookneck Squash or Black Zucchini, cut into 1/16" slices

1/2 tsp fine grain sea salt

1/4 c fresh Greek Oregano leaves

1/4 fresh Italian Flatleaf Parsley

1 large Garlic clove, chopped

1/4 tsp fine grain sea salt

Pinch of red pepper flakes

1/3 c extra-virgin olive oil

1/4 c unsalted butter

2 c fresh whole wheat bread crumbs

3/4 c grated Gruyere or Swiss cheese, grated on a box grater

Preheat oven to 400ºF degrees. Rub a 9x9" baking dish with a bit olive oil.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes to let them drain a bit and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 tsp salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is fragrant and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half the bread crumbs and toss again.

Transfer the squash and potatoes to the baking pan, top with the remaining bread crumbs, and bake for 40 - 50 minutes - it will depend on how thinly sliced the squash and potatoes are. Remove from oven and drizzle with the remaining oregano sauce.